浙江主栽品种加工黄茶的适制性研究  

Study on suitability of processing yellow tea of main cultivars in Zhejiang Province

作　　者：师大亮[1] 敖存[1] 腾瑞敏 崔宏春[1] 赵芸[1] 祝凌平 SHI Daliang;AO Cun;TENG Ruimin;CUI Hongchun;ZHAO Yun;ZHU Lingping(Hangzhou Academy of Agricultural Sciences,Hangzhou 310024,Zhejiang;Zhejiang Xiangyu Tea Industry Co.,Ltd.,Jinhua 321200,Zhejiang)

机构地区：[1]杭州市农业科学研究院,浙江杭州310024 [2]浙江乡雨茶业有限公司,浙江金华321200

出　　处：《浙江农业科学》2024年第12期3021-3024,共4页Journal of Zhejiang Agricultural Sciences

基　　金：浙江省农业重大技术协同推广项目(2022XTTGCY01-5);杭州市科技局农业与社会发展重点项目(202203A06);杭州市农科院科技创新与示范推广基金(2022HNCT-04)。

摘　　要：选取浙江主栽的具有一定种植面积的10个茶树品种,采摘一芽一叶至一芽二叶原料,采用黄茶加工工艺所制茶样,通过专家感官评审、常规成分检测以及儿茶素含量分析可以得出,御金香和中黄1号2个品种所制的茶样,干茶色泽嫩黄油润,汤色黄绿明亮,花香或栗香较显,酚氨比比值和儿茶素总量较低,滋味鲜爽,苦涩味较低,均可作为黄茶适制品种。The raw materials of one bud,one leaf,and one bud,two leaves were selected from 10 tea tree varieties with a certain planting area in Zhejiang Province,and the tea samples prepared by yellow tea processing technology were selected.Through expert sensory review,routine component detection and catechin content analysis,it was concluded that the tea samples prepared by two varieties,Yujinxiang and Zhonghuang No.1,were bright and oily in dry tea color,and bright yellow and green in soup color.The flower or chestnut fragrance is more obvious,the phenol-ammonia ratio and the total amount of catechins are lower,the taste is fresh and the bitter taste is lower,and all of them can be used as suitable products of yellow tea.

关 键 词：茶树品种 黄茶 郁金香 中黄1号 适制品种 

分 类 号：S571.1[农业科学—茶叶生产加工]