名优茶品质的形态效应

为了提高名优茶品质,发挥原料的最大经济价值,于1996—2003年在四川省农科院茶叶研究所实验场系统开展了不同名优茶形状对茶叶品质、生化成分及茶叶贮藏品质变化影响的研究。根据多年的试验研究结果,综合论述并提出了"名优茶品质的形态效应"新观点:名优茶品质不仅受茶树品种、生态环境、原料标准、栽培措施和加工技术等方面的影响,还明显受到加工的名优茶外形的影响。即:用相同原料制成的不同形状名优茶品质间差异较大,其中不揉捻或轻揉捻、叶组织破损小、工艺简单、热作用时间短的扁形或毛峰形名优茶的制茶工艺更有利于鲜叶原料品质的发挥和名优茶品质的形成。这在国内外首次把产品外形纳入茶叶品质的影响因素范畴,该观点的提出,对发挥原料的最大经济价值,提高茶叶品质和经济效益具有较大的生产指导意义和学术价值。

Comment on Morphologic Effect of Famous-tea's Quality

In this paper,on the basis of his several years experimental investigation and other correlative study,the author propounded a new theory(new opinion):the quality of famous-tea is affected not only by the tea breed,ecological environment,standard of raw material,planting measures and processing techniques,but also distinctly by the appearance of famous-tea.The experimental results were as follows:there are notable different qualities among different shapes of famous-tea made by same raw material.The processing crafts of the flat and maofeng style famous-tea were more propitious to exertion of the quality of famous-tea,because of mon-rolling or tender rolling,less dilapidation of leaf texture,simple craft and short-time heat act.This is the first time around the world that the appearance of product is taken into account of effective factors of the quality of tea.The lodgment of the theory has much manufactured directive sense and academic value which may exert the maximum of raw material's economical value and enhance the quality and economical benefit of tea.