8个茶树品种的黑茶适制性研究

品种是决定茶叶品质的基础,目前黑茶缺乏专用品种.本研究对尖波黄13号等8个湖南主栽茶树品种进行了黑茶适制性研究.感官审评结果表明:在5%显著性水平下,桃源大叶和槠叶齐感官审评结果显著优于其它6个茶树品种.不同品种不同季节鲜叶水浸出物、儿茶素、茶氨酸、氨基酸总量、咖啡碱、粗纤维、还原性糖7个指标与相应黑茶感官审评结果相关性分析表明:春季氨基酸总量和粗纤维分别与感官审评呈显著正相关和显著负相关;夏、秋季咖啡碱、水浸出物、还原性糖、粗纤维与感官审评结果的相关性基本一致,都达到了显著相关(粗纤维为显著负相关,其余为显著正相关),儿茶素在夏季表现为显著负相关,其余各指标与感官审评结果相关性较低.考虑到氟对黑茶质量安全的重要性,本研究还对8个品种一芽五叶氟含量进行了测定,结果表明:8个参试品种氟含量都小于300 mg·kg-1.

Studies on Suitability of Eitht Tea Cultivars for Dark Tea Manufacture

Tea quality would be most affected by the characters of tea cultivars. Heretofore, lacks of proprietary tea cultivars is still a problem for dark tea manufacture. To investigate their processing suitability for dark tea, 8 tea varieties widely cultivated in Hunan province, including Jianbohuang 13, were used in this experiment. The results showed that the preferable sensory quality of dark tea from Taoyuan Daye and Zhuyeqi would be obtained than those of the other 6 tea cultivars at the significance level of 5%. The correlations between 7 main chemical components(water extracts, catechins, theanine, free amino acids, caffeine, crude fibers and reducing sugars) and their corresponding organoleptic evaluation of each tea samples harvested at different seasons suggested that good dark tea quality could be obtained with higher contents of free amino acids but not for crude fibers at significance level in spring, and the tea quality of each dark tea samples had a considerably consistent relationship with the contents of caffeine, water extracts, reducing sugars and crude fibers, which would be positive but negative for crude fibers at significance level in summer or autumn(Except that catechins had proved to be negative with the dark tea quality in summer, no other direct correlations would be found for the rest chemical components). Given the importance of quality safety for dark tea, fluorine in the tea shoots(a bud with five leaves) was also determined, and the contents of these 8 tea cultivars were less than 300 mg·kg-1.