8个茶树良种六堡茶适制性及品质分析  

Suitability and Quality Analysis of Liupao Tea Produced from Eight Improved Tea Cultivars

作　　者：韦柳花 杨春 庞月兰 吴潜华 苏敏 邱勇娟 于艺文 黄金丽 WEI Liuhua;YANG Chun;PANG Yuelan;WU Qianhua;SU Min;QIU Yongjuan;YU Yiwen;HUANG Jinli(Tea Research Institute of Guangxi Zhuang Autonomous Region,Guilin 541004,China)

机构地区：[1]广西壮族自治区茶叶科学研究所,广西桂林541004

出　　处：《茶叶通讯》2023年第4期516-521,共6页Journal of Tea Communication

基　　金：广西科技重大专项(桂科AA20302018-3);广西科技计划项目(桂科AD23026323)。

摘　　要：通过对‘桂红3号’‘桂红4号’等8个茶树良种六堡茶适制性进行评价和鉴定,旨在探明8个茶树良种适制六堡茶的品质差异。感官审评结果表明,‘桂红3号’所制茶样感官审评得分最高,其次依次为‘凌云白毫茶’‘桂红4号’‘桂香18号’‘桂绿1号’‘福云6号’‘福鼎大白茶’和‘尧山秀绿’。不同茶树品种六堡茶生化成分与感官审评结果相关性分析表明,茶样的感官品质与水浸出物含量、茶多酚含量呈高度线性正相关,与咖啡碱和氨基酸呈显著相关。‘桂红3号’‘凌云白毫茶’‘桂红4号’‘桂香18号’适制六堡茶品质表现突出,为优质六堡茶适制茶树品种。In order to find out the quality difference of Liupao tea produced from 8 improved tea cultivars,the suitability of 8 improved tea cultivars including Guihong 3 and Guihong 4 was evaluated and identified.The results of sensory evaluation showed that the tea sample produced from Guihong 3 had the highest sensory evaluation score,next were Lingyun Baihaocha,Guihong 4,Guixiang 18,Guilu 1,Fuyun 6,Fuding Dabaicha and Yaoshan Xiulu.The correlation analysis between the biochemical components and sensory evaluation results of Liubao tea produced from different tea cultivars showed that the sensory quality of tea samples was highly linearly positively correlated with the content of water extract and tea polyphenols,and significantly correlated with caffeine and amino acids.The quality of Liubao tea produced from Guihong 3,Lingyun Baihaocha,Guihong 4 and Guixiang 18 is outstanding,they are excellent cultivars for producing high-quality Liupao tea.

关 键 词：茶树品种 六堡茶 适制性 广西 

分 类 号：S571.1[农业科学—茶叶生产加工] TS272.7[农业科学—作物学]