黄山夏季鲜叶绿茶和红茶适制性研究
Processing Suitability of Summer Fresh Tea Leaves for Green Tea and Black Tea in Huangshan
雷攀登 1黄建琴 2周汉琛 2胡善国 2丁勇1
作者信息
- 1. 安徽省农业科学院茶叶研究所,安徽黄山245000;黄山茶产业技术研究院,安徽黄山245000
- 2. 安徽省农业科学院茶叶研究所,安徽黄山245000
- 折叠
摘要
[目的]提高茶树夏季鲜叶的利用率,多元化开发利用黄山茶区大宗茶原料.[方法]取舒茶早、凫早2号茶叶品种夏季鲜叶为原料,参照黄山毛峰和祁门工夫红茶初制工艺,开展了绿茶、红茶适制性研究,分析了茶叶品质特点和儿茶素组分的变化.[结果]夏季鲜叶加工的绿茶、红茶外形条索松,色泽深欠润,毫少,香气低,滋味厚,汤色欠亮.夏季绿茶、红茶中,5种儿茶素总量及组分的保留量高.[结论]利用传统加工工艺不利于改善夏季绿茶和红茶品质.
Abstract
[Objective] The aim was to improve the utilization of summer fresh tea leaves and utilize bulk tea raw materials in Huangshan with diversified ways.[Method]Raw materials of summer fresh tea leaves from C.sinensis cv.Shuchazao and Fuzao 2 were plucked by hand,traditional processing technology of Huangshan Maofeng green tea and Keemun black tea was referred, processing suitability of summer green tea and black tea were carried out, the quality characteristics and the change of catechin in tea were analyzed.[Result] Summer green tea and black tea was deep, rough and lusterless, the soft hair was less, the aroma was short-lasting, the liquor was strong and dark.5 kinds of tea catechins andtotal catechins contents in summer green tea, black tea were higher than spring tea.[Conclusion] The results indicates the traditional processing technology couldn't improve the quality of green tea and black tea produced in summer.
关键词
夏茶/绿茶/红茶/儿茶素/适制性Key words
Summer tea/Green tea/Black tea/Catechins/Processing suitability引用本文复制引用
基金项目
安徽省农业科学院科技创新团队项目(13C0815)
安徽省科技攻关项目(1501031100)
安徽省农业科学院学科建设项目(15A0830)
国家现代农业产业技术体系建设专项(CARS-23)
出版年
2016
国家科技期刊平台
NSTL
维普
万方数据