云南普洱茶感官品质与内含成份关系研究

在云南不同地区选择具有一定生产规模的5家云南普洱茶生产企业,到厂现场进行普洱饼茶随机取样,共取样6个;在云南省农业科学院茶叶研究所进行感官审评,在云南农业大学普洱茶学院进行内含成份分析,研究云南普洱茶感官品质与内含成份的关系,为云南普洱茶的规范生产和持续健康发展提供参考。结果表明：水浸出物含量的高低直接影响普洱茶的品质,并与普洱茶的汤色、浓度、滋味密切相关;茶多酚含量相对较高的茶样其感官品质均高于茶多酚含量相对较低的茶样;咖啡碱含量和糖类物质含量对云南普洱茶的感官品质的影响不是主要因子,但可以适度增进云南普洱茶的内质。

Research the Relation Between Sense Organ Quality and Hold Elements of Yunnan Pu-erh Tea

6 pieces of Pu-erh tea were sampled randomly from 5 Pu-erh tea factories with a certain production scale in different areas of Yunnan province. The sensory evaluation of these samples was conducted in tea research institute of Yunnan academy of agriculture science, and the analysis of inner components in Pu-erh tea college of Yunnan agricultural university. Moreover, the relationship between sensory quality and inner components of Pu-erh tea was analyzed to provide references for the standard production and sustainable development of Pu-erh tea in Yunnan province. Results showed that： the contents of water extraction affected the quality of Pu-erh tea directly, and was closely correlative with liquor color, concentration and taste of Pu-erh tea. The sensory quality of the tea samples with higher content of tea polyphenols was better than those with lower tea polyphenols content. Besides, the contents of caffeine and tea saccharides was not main factors for sensory quality of Pu-erh tea, but they could promote the inside character of Yunnan Pu-erh tea appropriately.