江苏丘陵地区主栽茶树品种的红茶适制性研究

为研究江苏丘陵地区主要栽培茶树品种的红茶适制性,对比分析了当地主要栽培的10个茶树品种的鲜叶原料和成品红茶的物理性状、加工性能、品质成分及感官品质等指标。结果表明,各品种所制红茶中‘福鼎大毫’、‘福鼎大白’、‘金观音’、‘龙井43’及‘白叶1号’的(TF+TR)/TB值超过1.05,茶汤的香气、滋味及明亮度好,‘浙农113’和‘楮叶齐’外形美观,内质也相对较好,均适制工夫红茶;‘乌牛早’、‘龙井长叶’及‘群体种’则因发酵性能较差和品质成分不协调而不适制工夫红茶。适制红茶的品种中,‘金观音’外形品质较差,但是香气突出;‘白叶1号’发酵性能较差,但是鲜甜度高,两者的品质风格都较为独特,适宜开发特色红茶。

Tea Cultivars from the Hilly Areas of Jiangsu Province: Suitability for Black Tea Processing

Ten tea cultivars from the hilly areas of Jiangsu Province were selected to study their processing suitability for Congou black tea based on the comparative analysis of the physical properties, processing properties, quality components and sensory quality of fresh leaf raw materials and finished black tea. The results show that the (TF+TR)/TB value of ‘Fuding-dabai’, ‘Fuding-dahao’, ‘Jinguanyin’, ‘Longjing43’ and ‘Baiye No.1’ are higher than 1.05, and their tea soup aroma, taste and brightness are satisfactory. ‘Zhenong 113’ and ‘Chuyeqi’ have aesthetic appearance and moderate inner qualities, which are suitable for making Congou black tea. However, ‘Wuniuzao’, ‘Longjingchangye’ and ‘the small leaf population varieties of tea population cultivar’ are unsuitable for producing Congou black tea because of poor fermentation performance and incongruity of quality components. Among the tea cultivars suitable for Congou tea processing, ‘Jinguanyin’ is of charming aroma but rather unsatisfied appearance quality, and ‘Baiye No. 1’ is of fresh and sweet soup but slower fermentation process. These two cultivars have distinctive characteristics, and are suitable for the further development of characteristic Congou black tea.