武夷名丛的红茶适制性研究

为了充分挖掘利用武夷名丛资源、丰富红茶品类,以水仙为对照,对13个武夷名丛分别蒸青固样、加工红茶。通过生化成分检测和感官审评,分析其红茶适制性,并对鲜叶生化成分与红茶品质相关性进行分析。结果表明：‘鬼洞白鸡冠’鲜叶水浸出物、氨基酸、咖啡碱、黄酮,红茶水浸出物、茶多酚、咖啡碱、黄酮、茶黄素、茶红素等含量均超过对照,其中茶黄素含量为0.81%,显著高于对照,且感官审评品质优异。综合生化成分检测和感官审评结果得出,‘鬼洞白鸡冠’、‘金锁匙’、‘金凤凰’、‘白毛猴’、‘雀舌’适制红茶。鲜叶酚氨比与红茶品质未发现显著相关性。鲜叶水浸出物、咖啡碱、酚咖比和氨咖比与红茶品质或重要影响因子呈显著相关,可为茶树种质红茶适制性提供一定的参考依据。

Feasibility of Processing Black Tea with Fresh Leaves Picked from Famous Tea Bushes in Wuyi Mountains

In order to make full use of the resources of Wuyi Mingcong (famous tea bushes), to enrich the category of black tea, 13 bushes of Wuyi Mingcong were steamed and processed to black tea respectivey, using cultivar ‘Shuixian’ as the control. The suitability for processing black tea of the tested bushes was analyzed based on the biochemical indicators and sensory quality assessments, in which the relationship between the biochemical indicators of fresh leaves and the quality of black tea was analyzed. The results showed that the content of water soluble extracts, amino acids, caffeine, flavonoids in fresh leaves and water soluble extract, tea polyphenols, caffeine, flavonoids, theaflavins, thearubigins in black tea processed from leaves of bush ‘Guidong Baijiguan’ were higher than those in the control, in which the content of theaflavin was 0.81%, being significantly higher than that of the control. The sensory quality of ‘Guidong Baijiguan’ was excellent. Comprehensive biochemical and sensory evaluation results showed that ‘Guidong Baijiguan’, ‘Jinsuoshi’, ‘Jinfenghuang’, ‘Baimaohou’ and ‘Queshe’ were suitable for processing black tea. The ratio of polyphenols to amino acids in fresh leaves was not significantly correlated with the quality of black tea. Water soluble extract, caffeine, the ratio of polyphenols to caffeine, the ratio of amino acids to caffeine in fresh leaves were significantly correlated with the quality of black tea or the factors relating to black tea quality, which could be used as a reference for assessing the suitability for processing black tea of tea cultivar.