四川代表性茶叶仿宋点茶影响因素研究  

Exploring the Techniques Imitation of Diancha in the Song Dynasty with Sichuan Representative Tea

作　　者：鄂千慧 任燕[1] E Qianhui;REN Yan(Faculty of Agriculture,Forestry and Food Engineering,Yibin University,Yibin 644000,China)

机构地区：[1]宜宾学院农林与食品工程学部,四川宜宾644000

出　　处：《茶叶通讯》2024年第3期383-390,共8页Journal of Tea Communication

基　　金：四川省线下一流课程建设项目;宜宾学院思政示范课程建设项目;宜宾学院校级培育项目(2019PY24)。

摘　　要：选用四川省蒙顶黄芽、竹叶青、川红工夫、雅安藏茶等4款代表性茶叶探讨仿宋点茶技艺。结果发现,纯净水为适宜点茶水质,茶水比以1∶100(质量g∶体积mL)为宜;竹叶青茶粉粒度为400目时点茶汤花丰富,茶香清鲜浓郁,滋味醇厚甘爽;川红工夫茶粉粒度300目时点茶沫饽丰富,花果香明显,滋味醇厚鲜爽;蒙顶黄芽茶粉粒度为400目时点茶汤花丰富,甜香浓郁,滋味甘滑爽口;雅安藏茶粉粒度达300目时点茶沫饽丰富,陈香浓郁,滋味醇厚甘滑。试验结果可为传承优秀点茶文化及茶叶的多元化利用提供参考依据。Four representative teas from Sichuan province,including Mengding Huangya,Zhuyeqing,Chuanhong Congou and Ya'an Tibetan tea,were selected to explore the technique of imitating Diancha in the Song dynasty.The results show that the quality of pure water is suitable for Diancha,and the ratio of tea to water is 1∶100(mass g:volume mL);When the particle size of Zhuyeqing tea powder is 400 meshes,the soup is rich in soup flowers,with fresh and rich aroma,mellow and sweet taste.When the particle size of Chuanhong Congou tea powder reaches 300 meshes,the soup is rich in foam,with obviously floral and fruity aroma,mellow and fresh taste.When the particle size of Mengding Huangya tea powder is 400 mesh,the soup is rich in soup flowers,with strong sweet aroma,smooth and refreshing taste.When the particle size of Ya'an Tibetan tea powder reaches 300 meshes,the tea foam is rich,with strong aged amora,mellow and smooth taste.The experimental results can provide reference basis for inheriting excellent tea culture and diversifying the use of tea.

关 键 词：茶艺 仿宋点茶 冲泡技艺 蒙顶黄芽 川红工夫 竹叶青 雅安藏茶 

分 类 号：S571.1[农业科学—茶叶生产加工] TS971[农业科学—作物学]