泰顺县主栽茶树品种鲜叶加工黄茶的适制性研究  

Study on the suitability of processing yellow tea with fresh leaves of main tea tree varieties in Taishun Country

作　　者：刘辉 郜爱玲 唐燕 曾光辉 蓝礼城 林志陆 康华靖 LIU Hui;GAO Ailing;TANG Yan;ZENG Guanghui;LAN Licheng;LIN Zhilu;KANG Huajing(Wenzhou Academy of Agricultural Sciences,Southern Zhejiang Key Laboratory of Crop Breeding,Wenzhou 325006,Zhejiang;Happy Farm of Taishun County,Taishun 325508,Zhejiang;Zhejiang Yazhongya Tea Industry Co.,Ltd.,Taishun 325500,Zhejiang)

机构地区：[1]温州市农业科学研究院浙南作物育种重点实验室,浙江温州325006 [2]泰顺县欢乐农场,浙江泰顺325508 [3]浙江雅中芽茶业有限公司,浙江泰顺325500

出　　处：《浙江农业科学》2024年第11期2703-2709,共7页Journal of Zhejiang Agricultural Sciences

基　　金：浙江省茶叶重大技术协同项目(2022XTTGCY01-06);温州市重大科技攻创新关项目(ZN2021003);温州市科技特派员专项项目(X2023109,X20210043);温州市科协服务科技创新项目(kjfw05)。

摘　　要：通过感官审评和主要品质成分测定,探讨了泰顺地区主栽茶树品种加工黄茶的适制性。感官审评结果表明,除雅阳土茶、垟上土茶和垟上小白外,其余品种茶样均表现良好,其中彭溪土茶的茶样得分最高,总分为94.13。品质成分检测结果表明,各茶样之间的水浸出物含量均较为接近,其值均在44%以上;除了雅阳土茶样品的茶多酚相对较低(15.57%)外,其余样品之间茶多酚的含量均未有显著差异;游离氨基酸的含量介于2.80%~4.90%,其中以罗阳土茶的含量最高;不同茶样儿茶素的组分差异较大,从总量来看,除嘉茗1号相对较低(10.88%)外,其余样品之间均较为接近(11.17%~13.37%)。主成分分析结果表明,表没食子儿茶素、咖啡碱和茶多酚的含量对茶样品质影响较大。综合试验结果,彭溪土茶、泰上黄、嘉茗1号和罗阳土茶在加工黄茶方面均具有较好的适制性。By sensory evaluation and determination of main quality components,this paper discussed the suitability of main tea varieties in Taishun area for processing Taishun yellow tea.The results of sensory evaluation showed that except for Yayang local tea,Yangshang local tea and Yangshang Xiaobai,all other varieties of tea samples performed well,among which Pengxi local tea scored the highest,with a value of 94.13.The test results of quality components showed that the contents of water extracts among tea samples were relatively close,and their values were all above 44%.Except that the content of tea polyphenols in Yayang local tea was relatively low(15.57%),the content of tea polyphenols in other samples did not reach significant difference.The content of amino acids ranged from 2.80%to 4.90%,among which the content of Luoyang local tea was the highest.The components of catechins in different tea samples were quite different.From the total amount,except for Jiaming No.1,which was relatively low(10.88%),the other samples were relatively close(11.17%-13.37%).The results of principal component analysis based on the comprehensive score of sensory evaluation showed that the contents of epigallocatechin,caffeine and tea polyphenols had a greater impact on the quality of tea samples.The comprehensive test results showed that Pengxi local tea,Taishanghuang tea,Jiaming No.1 tea and Luoyang local tea had good suitability for processing yellow tea.

关 键 词：泰顺 主栽品种 黄茶 适制性 

分 类 号：S571.1[农业科学—茶叶生产加工]