不同形状名茶制茶工艺对茶叶品质的影响

用福鼎大白茶和云南大叶茶的一芽一叶鲜叶为原料，制成扁形、毛峰形、针形和卷曲形名绿茶。结果表明，用相同原料制成的不同形状名茶间品质差异较大，其中以扁形名茶品质最好，毛峰形茶次之，其他形状茶品质较差。生化成分分析结果也表明，扁形茶的氨基酸含量最高，酚氨比最小；福鼎种制成的扁形茶和云大种制成的毛峰形茶，其茶氨酸、天冬氨酸、谷氨酸和精氨酸等４种主要氨基酸组分及维生素含量均相对较高。表明不揉捻或轻揉捻、叶组织破损小、工艺简单、热作用时间短的扁形名茶或毛峰形名茶的制茶工艺更有利于鲜叶原料品质的发挥

Effect of Processing Technology on the Quality of Famous Teas of Various Appearances

Famous green teas with flat,hairish,needle like and coiling appearances were manufactured using the same raw material of one bud and two leaf shoots from the Fuding Dabaicha and the Yunnan Dayecha,two popular cultivars in China ,to investigate the effect of processing technology on the quality.Significant differences existed among the qualities,of which,the quality of the flat appearance was the best and that of the hairish was the second.According to the analysis on the chemical components of the made teas,the flat appearance possessed the highest amino acid content and the smallest phenol/amino value.Made teas of the flat appearance made form the Fuding Dabaicha and of the hairish appearance from the Yunnan Dayecha possessed relatively high contents of The,Asp,Glu,Arg and vitamins,indicating that the processing technologies for the flat and the hairish appearances,i e.slight leaf tissue damage,simple processing procedure,short thermal reacting time,would make the raw materials bring the guality into full play.