茶树离体春梢萎凋失水规律初步研究

茶鲜叶在萎凋过程中的水分变化是茶叶品质工艺调控的重要参数指标。为了解茶树离体春梢的萎凋失水特性，本文选用14份茶树品种的春茶鲜叶（一芽二、三叶和中小开面二至四叶）为供试原料，对其在控温控湿（20～22℃、RH35%～45%）条件下的萎凋失水变化进行跟踪监测。结果表明，伴随水分的不断散失，不同嫩度茶鲜叶失水速率逐步减小，趋近于匀减速变化；茶树新梢萎凋失水速率存在明显的品种差异，但不同茶树品种新梢失水快慢与采摘嫩度无明显相关性。相同采摘嫩度的茶树品种或名枞鲜叶按失水特性可初步划分为“失水较快”和“失水较慢”两种类型，其中具有亲缘关系品种（茗科1号、金牡丹、黄观音和黄棪）一芽二、三叶的萎凋失水表征基本相似，然而茶鲜叶萎凋失水速率并非完全由茶树品种或名枞的资源特性所决定。

Preliminary Studies on Moisture Loss of Spring Tea Shoots during Withering

Moisture loss of tea shoots during withering is an important parameter index for quality control in tea production. To uncover the dehydration character of tea leaves, the weight loss of spring shoots （two or three leaves and a bud and two to four leaves and a banjhi bud） harvested from 14 kinds of tea cultivars were measured while withering under controlled indoor air conditions set at 20-22℃ with relative humidity of 35%-45%. The results showed that the water loss rates of all tea shoots tended to decelerate gradually with the continuous weight loss. Different water loss rates of tea shoots existed between each tea cultivars, which was not in relation with the shoots maturity. The tea shoots with the same tenderness obtained from different tea cultivars could be divided into two groups, fast type and slow type, on the basis of dehydrating velocity. The identical dehydration character of tea shoots would be found with two or three leaves and a bud, which plucked from those tea cultivars with close genetic relationship, such as Mingke 1, Jinmudan, Huangguanyin and Huangdan （Camellia sinensis）, but the dehydration character of tea shoots was not exclusively defined by the properties of tea cultivars.