国家级茶树良种的烘青及炒青绿茶适制性探讨

为筛选适宜制作烘、炒青绿茶的茶树品种，试验分析了‘翠峰’、‘迎霜’、‘舒茶早’、‘凫早二号’和‘祁门槠叶种’等5个国家级良种烘、炒青绿茶的适制性。结果显示：（1）呈味物质含量在5个品种之间存在显著性差异；其中，‘祁门槠叶种’和‘凫早二号’的咖啡碱含量较高，但‘凫早二号’烘青绿茶滋味醇厚，且香气突出；‘迎霜’品种有着较高的酚氨比和酚碱比，其加工为炒青绿茶后，滋味醇厚较爽，且香气较好；‘舒茶早’品种的茶多酚和水浸出物含量较低，虽然其烘青滋味较好，但香气不佳；5 个茶树品种中，烘、炒青绿茶适制性最好的是‘翠峰’品种；（2）本试验分析得出了呈味物质与审评得分的相关性，为今后茶树品种的适制性研究提供一定的经验。

The Suitability for Processing of Baking and Pan-fired Green Tea of State-level Tea Cultivars

The paper aims to screen out tea cultivars with excellent suitability for processing. The suitability for green tea’s processing of 5 state- level tea cultivars including ‘Cuifeng’,‘Yingshuang’,‘Shuchazao’, ‘Fuzaoerhao’and‘Qimenzhuyezhong’was analyzed. The results were as follows: (1) there were significant differences in the content of taste compounds among the 5 tea cultivars, the content of caffeine in ‘Qimenzhuyezhong’and‘Fuzaoerhao’was higher than that of others; however, the tea soup of pan-fired green tea, processed by‘Fuzaoerhao’, was mellow and fragrant; in spite of refreshing taste, less polyphenols and aqueous extract were in Shuchazao, which was not fragrant; higher ratio of TPs/AA and TPs/Caffeine were in ‘Yingshuang’, whose taste and arome were excellent;‘Cuifeng’had the best suitability for processing among the 5 cultivars; (2) the correlations between taste compounds and evaluation scores of tea soup were obtained in the research, which could provide references for studying tea cultivars’suitability for processing in the future.