基于茶叶化学分类法的娘娘茶茶类归属分类
Tea Classification of Niangniang Tea Based on the Method of Chemics Analysis
石瑾杰 1汪俊男 1陈倩 1黄浩 2何文毅 1汪艳霞1
作者信息
- 1. 贵州大学茶学院(贵阳 550025)
- 2. 贵州坡柳贡茶农业发展有限公司(贞丰 562200)
- 折叠
摘要
娘娘茶,相传明代即为贡茶,其工艺由当地人口口相传保留下来.然而,传播途径和加工设备的局限性,造成其工艺有较大缺陷,不能体现该茶应有的品质.因而,其茶类划分有着较大争议.对当地工艺和复刻传统工艺娘娘茶,采用国标审评方法,审评比较其品质特质,基于茶叶化学分类方法,测定其咖啡碱含量、茶氨酸含量和儿茶素含量等主要内含成分含量,计算特征成分因子.结果显示:当地工艺娘娘茶虽存在较大工艺缺陷,和复刻传统工艺娘娘茶都具有黄茶醇和滋味、甜香带蜜香的香气等黄茶类的典型特征.综合利用科学方法、数据以及国际茶叶分类方法,判定娘娘茶为黄茶类.
Abstract
Niangniang tea,according to the legend,was tribute tea in Ming Dynasty.The craftsmanship had been handed down from generation to generation by the local people.However,the limitations of the transmission path and processing equipment,resulting in the process had a large defect,couldn't reflect the quality of the tea as recorded.Therefore,the classification of tea was controversial.The local craft and the traditional replica craft Niangniang tea were evaluated by their quality characteristics.Based on the method of chemics analysis of tea classification,the contents of caffeine,theanine and catechins were determined,and the characteristic component factors were calculated.The results showed that,even with major process defects,the local craft Niangniang tea and the recreated traditional craft Niangniang tea both had sweet and honey aroma,showed a typical characteristics of yellow tea mellow and taste.By comprehensive use of scientific methods and data,it was determined that Niangniang tea was yellow tea.
关键词
娘娘茶/化学分类法/茶类/黄茶Key words
Niangniang tea/chemics analysis/tea classification/yellow tea引用本文复制引用
出版年
2024
NETL
NSTL
万方数据