‘一路香’茶树新品系茶类适制性及生化成分鉴定  

'Yiluxiang'Tea for Processing Different Types of Teas

作　　者：游小妹[1] 李鑫磊 陈志辉[1] 孔祥瑞[1] 单睿阳[1] 陈常颂[1] 林荣溪 YOU Xiao-mei;LI Xin-Lei;CHEN Zhi-hui;KONG Xiang-rui;SHAN Rui-yang;CHEN Chang-song;LIN Rong-xi(Tea Research Institute,Fujian Acaedemy of Agricultrual Sciences,Fuzhou,Fujian 350013,China;Fujian Bama Tea Co.,Ltd.,Anxi,Fujian 362442,China)

机构地区：[1]福建省农业科学院茶叶研究所,福建福州350013 [2]福建八马茶业有限公司,福建泉州362442

出　　处：《茶叶学报》2023年第6期73-78,共6页Acta Tea Sinica

基　　金：福建省属公益类科研院所基本科研专项(2021R1029007);国家茶叶产业技术体系(CARS-19)。

摘　　要：【目的】明确‘一路香’茶树新品系的茶类适制性及生化成分,为其推广应用提供理论依据。【方法】2020—2022年连续3年春季,分别以‘福鼎大白茶’和‘黄棪’为对照,采摘一路香鲜叶,分别按红茶、绿茶、白茶、闽南乌龙茶工艺加工制样,并对其感官品质和生化成分进行鉴定。【结果】品质鉴定结果表明:一路香制红茶汤色红艳明亮,稍带花香,味较醇,3年平均总分比对照福鼎大白茶高1.2分;制绿茶汤色黄绿,有奶香,味较鲜爽,3年平均总分比对照福鼎大白茶高0.45分;制白茶有清香,味清甜,3年平均总分比对照福鼎大白茶高0.53分;制闽南乌龙茶花香浓郁,味醇爽,水中有香,3年平均总分比对照黄棪高1.25分。生化成分检测结果表明:一路香红茶和绿茶茶多酚、咖啡碱、水浸出物含量均比对照福鼎大白茶高,游离氨基酸与对照相当;一路香白茶茶多酚、水浸出物含量比对照福鼎大白茶高,咖啡碱和游离氨基酸比对照福鼎大白茶低;一路香乌龙茶的茶多酚、咖啡碱、游离氨基酸总量、水浸出物含量均比对照黄棪高。【结论】初步得出‘一路香’是个多茶类兼制的优异茶树新品系,在不同茶类中茶多酚、水浸出物含量均超过对照。【Objective】Suitability for processing and biochemical composition of the new tea variety,Yiluxiang,were studied.【Method】In the consecutive springs from 2020 to 2022,fresh leaves plucked from Yiluxiang tea bushes,along with those from Fuding Dabaicha and Huangdan as references,were processed into black,green,white,and Minnan oolong teas.A blind sensory evaluation on the resulting products was conducted.【Result】The brewed Yiluxiang black tea had a bright red color with sweet and flowery fragrance.Its 3-year average sensory score was 1.2 higher than Fuding Dabaicha’s.The brightly yellow-green brewed green tea,on the other hand,had a delicate and floral aroma with a refreshing taste and the 3-year sensory score 0.45 higher than Fuding Dabaicha’s.The delicately aromatic brewed white tea delivered a sweet and refreshing taste with a sensory score 0.53 higher than Fuding Dabaicha.While the Minnan oolong tea made of Yiluxiang was strong in the floral note but mellow in taste that carried a sensory score 1.25 higher than Huangdan’s. Biochemically, the contents of polyphenols, caffeine, free amino acids, and water extracts in Yiluxiang oolong tea were higher than those in Huangdan;polyphenols, caffeine, and water extracts in the black and green teas, higher than those in Fuding Dabaicha;free amino acids, comparable to those in control;polyphenols and water extracts in the white tea, higher than those in Fuding Dabaicha;and caffeine and free amino acids, lower than those in Fuding Dabaicha. 【Conclusion】It is preliminarily concluded that the new Yiluxiang variety tea could be used to make black, green, white, or Minnan oolong tea that contained more polyphenols and water extracts than did Fuding Dabaicha or Huangdan varieties.

关 键 词：‘一路香’ 茶树新品系 适制性 生化成分 鉴定 

分 类 号：S571.1[农业科学—茶叶生产加工]