黄山毛峰茶产区重点乡镇原料适制性研究

为推动黄山毛峰茶产地规划和品质提升，运用理化检测和感官审评等方法分析了富堨镇、唐里乡、洽舍乡和富溪乡等地的‘黄山大叶种’以及自‘黄山大叶种’中选育的‘漕溪一号’、‘漕溪二号’、‘漕溪三号’和‘漕溪四号’等新品系的黄山毛峰茶适制性。结果显示：4个产地中，黄山毛峰茶适制性最高的品种是富堨镇‘黄山大叶种’；新品系中，黄山毛峰茶适制性较高的依次为‘漕溪三号’、‘漕溪四号’；富堨镇‘黄山大叶种’的综合品质优于‘漕溪三号’和‘漕溪四号’。此外，相关性分析得出，咖啡碱、水浸出物和茶多酚含量与相应的审评得分均呈一定的负相关关系，而游离氨基酸和水溶性糖含量与滋味得分分别呈一定的正相关关系。

Suitability-for-Processing of Huangshanmaofeng Tea

The suitability for processing of ‘Huangshandayezhong’ from key producing districts (Fu’e, Tangli, Qiashe, and Fuxi), and the new strains bred from ‘Huangshandayezhong’, including ‘Caoxiyihao’, ‘Caoxi’erhao’, ‘Caoxisanhao’ and ‘Caoxisihao’, were analyzed by sensory evaluation and bio-chemical analysis, to promote the planning of the producing area of Huangshanmaofeng Tea and improve tea quality. The results were as follows: (1) ‘Huangshandayezhong’ in Fu’e had the best suitability for processing; among the new strains, ‘Caoxisanhao’ had the best suitability for processing, followed by ‘Caoxisihao’; ‘Huangshandayezhong’ in Fu’e was better than ‘Caoxisanhao’ and ‘Caoxisihao’ in appearance; (2)Pearson’s r between the content of caffeine, aqueous extract, tea polyphenols and sensory scores was below zero, respectively, Pearson’s r between the content of free amino acid, soluble saccharide and scores of taste was above zero, respectively.