松萝茶产区半烘炒型名优绿茶鲜叶原料适制性研究

以松萝茶产区休宁境内同一实生原种鲜叶为原料，参照松萝茶连续化制作工艺，研究不同乡镇群体种鲜叶原料对松萝茶的原料适制性。感官审评与品质化学分析结果表明：里仁、琅斯、璜尖、培源、松萝山等5地鲜叶原料制成的茶样基本符合松萝茶紧卷匀壮、色泽绿润的外形特征，但在内质上优劣不一。原料适制性从高到低依次为：璜尖、松萝山、里仁、琅斯、培源。其中，璜尖、松萝山、里仁、琅斯原料制成的松萝茶品质相差甚微，而培源原料相对较差。

Suitability-for-Processing of Fresh Tea Leaves of Half-Baking Green Teain Songluo Tea Producing Regions

The suitability-for-processing of Songluo tea of different colony cultivars in different regions of Xiuning County were analyzed according to the continuous processing technique. The results were as follows: the appearance of tight, uniform and strong curling, and the color of smoothly green were possessed by the colony cultivars in Liren, Langsi, Huangjian, Peiyuan and Songluo Mountain. However, there were different kinds of inherent qualities among these cultivars. In conclusion, the suitability-for-processing of Songluo tea of colony cultivars from different regions was in an order of Huangjian, Songluo Mountain, Liren, Langsi and Peiyuan. The quality of processed Songluo tea from Huangjian, Songluo Mountain, Liren and Langsi had very little difference, but that from Peiyuan was relatively low.