冲泡条件对橘红茶化学成分及抗氧化活性的影响

为探究不同冲泡条件对橘红茶抗氧化特性的影响,该文研究在冲泡时间、冲泡次数、冲泡温度等冲泡条件下,橘红茶茶汤多酚类物质含量、氨基酸含量、总抗氧化能力、DPPH自由基清除率以及羟自由基清除能力的变化规律。结果表明,宜红茶中多酚类物质显著高于橘壳,而氨基酸、可溶性糖、表没食子儿茶素含量及DPPH自由基清除效率显著低于橘壳(p<0.05);橘红茶总抗氧化能力和羟自由基清除能力显著高于橘壳和宜红茶(p<0.05);冲泡次数对橘红茶茶汤抗氧化活性和化学成分的浸出影响最大,其次是冲泡温度,冲泡时间的影响最小。因此,饮用较高抗氧化活性橘红茶的冲泡条件为:冲泡温度85℃~95℃,冲泡时间5 min~10 min,冲泡次数为1次~2次。     

焙火程度对武夷岩茶品质特性的影响

以不同焙火程度的武夷岩茶(水仙、肉桂)为研究对象,通过研究感官品质、主要生化成分和茶汤物理特性(粒径、色差、透光率和沉淀量)的变化规律,分析焙火程度对武夷岩茶品质特性的影响。结果表明:焙火可改善武夷岩茶品质,随焙火程度增加,茶多酚、咖啡碱、游离氨基酸、茶黄素和茶红素的含量均显著降低(P0.05),可溶性蛋白和可溶性糖的含量变化不显著(P0.05);儿茶素、没食子儿茶素没食子酸酯含量增加,表没食子儿茶素、表没食子儿茶素没食子酸酯、表儿茶素、表儿茶素没食子酸酯的含量均降低;同时,粒径逐渐减小,透光率、△L、沉淀量逐渐增加,澄清度升高。焙火程度越高,茶汤澄清度越高,但焙火程度过高会导致茶汤产生焦苦味,不利滋味品质。轻、中火处理后武夷岩茶茶汤清澈透亮,滋味醇厚回甘,品质最优。     

3种藜麦发芽过程中生物活性物质及其抗氧化活性的变化规律

分别以秘鲁黑藜麦、红藜麦、白藜麦为原料,研究其发芽过程中生物活性物质(γ-氨基丁酸、表儿茶素、表没食子儿茶素没食子酸酯、皂苷和多酚)含量及抗氧化活性的变化规律。结果表明:经72h发芽处理的黑、红、白藜麦中的γ-氨基丁酸含量有所增加,最高可分别达110.10,157.40,135.70mg/100g;表儿茶素含量增幅最大,分别增加了7.11,5.32,1.32倍;表没食子儿茶素没食子酸酯含量分别增加了4.23,2.79,3.29倍;此外,3种藜麦的皂苷含量和总多酚含量均随发芽时间的延长而增加;DPPH自由基清除率和铁离子还原能力的升高在一定程度上说明了发芽能提高藜麦的体外抗氧化活性。综上,通过发芽处理可有效提高藜麦中有益生物活性物质含量和抗氧化能力。     

渥堆发酵过程中藏茶化学成分的变化

目的：阐明藏茶渥堆过程主要化学成分的变化规律。方法：以不同发酵阶段藏茶样为原料,研究发酵过程中藏茶水提物中可溶性固形物、可溶性糖、总多酚、总黄酮含量及水提物体外抗氧化活性的变化,并应用超高效液相色谱仪检测水提物中茶碱、咖啡碱、没食子酸和8种儿茶素类单体的含量,应用酶联免疫法测定水提物中茶黄素、茶红素和茶褐素的含量。结果：藏茶发酵过程中可溶性固形物含量先降低后略有回升,可溶性糖、总多酚、总黄酮含量逐渐降低,抗氧化活性逐渐减弱,咖啡碱呈波动状态且变化较小,没食子酸与儿茶素含量先上升再略有下降,没食子儿茶素没食子酸酯与表儿茶素含量先升高后降低,没食子儿茶素、表没食子儿茶素、表儿茶素没食子酸酯和表没食子儿茶素没食子酸酯含量均呈持续下降的状态,其中表没食子儿茶素没食子酸酯在黑毛茶中含量为39.69 mg/g,在成品茶中降至1.36 mg/g;茶红素含量先增加后降低,茶黄素含量变化很小,茶褐素含量逐渐升高（黑毛茶中3.12 g/100 g,成品茶中7.46 g/100 g）。结论：藏茶渥堆发酵过程中,可溶性糖、总多酚、总黄酮等含量降低,抗氧化活性减弱,茶碱、咖啡碱、儿茶素类单体等活性成分含量的变化趋势不一致,茶褐色含量逐渐升高。     

不同花色种类白茶的抗氧化活性及其主要品质化学成分分析

目的：分析不同花色种类白茶（白毫银针、白牡丹和寿眉）茶汤的抗氧化活性、茶汤中的主要品质化学成分以及二者的相关性。方法：采用铁还原抗氧化能力、清除1,1-二苯基-2-三硝基苯肼自由基活性、清除2,2’-联氮基-双-（3-乙基苯并噻唑啉-6-磺酸）二铵盐自由基活性以及清除超氧阴离子自由基活性4 种不同的分析方法,检测分析3 种不同花色种类白茶茶汤的抗氧化活性;同时测定不同花色种类白茶茶汤中的主要品质化学成分的含量,并在此基础上进行相关性分析。结果：3 种不同花色种类的白茶相比,白毫银针的抗氧化活性最强,显著高于白牡丹和寿眉的抗氧化活性（P＜0.05）;而白牡丹和寿眉的抗氧化活性之间不存在显著性差异（P＞0.05）。游离氨基酸、莽草酸、表没食子儿茶素没食子酸酯等化学成分的含量在3 种不同花色种类的白茶茶汤中存在显著差异（P＜0.05）。相关性分析表明,白茶茶汤的抗氧化活性主要与儿茶素类化合物总量、总黄酮含量以及有机酸总量具有较大的相关性,其中与表没食子儿茶素没食子酸酯和奎尼酸的相关性最强。结论：不同花色种类白茶的抗氧化能力及其品质化学成分的含量水平存在较大差异。     

脱咖啡因绿茶汤与普通绿茶汤的品质对比分析

采用高效液相色谱技术和紫外分光光度计测定绿茶对照样品、绿茶咖啡因提取液、普通绿茶汤及脱咖啡因绿茶汤的理化指标,并通过感官审评研究品质特征。理化分析表明,脱咖啡因绿茶汤中咖啡因含量与普通绿茶汤相比有显著下降;儿茶素类物质在绿茶咖啡因提取液中没有检测到,而在其它3种茶汤中均检测到,且表没食子儿茶素没食子酸酯(epigallocatechin gallate,EGCG)含量最高;与普通绿茶汤相比,脱咖啡因绿茶汤中的茶黄素(theaflavins,TFs)和茶红素(thearubigins,TRs)的含量有显著下降。感官分析表明,脱咖啡因绿茶汤与普通绿茶汤的香气、滋味和颜色具有一定的差异。以上结果说明脱咖啡因绿茶汤和普通绿茶汤的咖啡因、儿茶素类、TFs和TRs的含量以及感官品质具有明显不同,为该两种茶汤浓缩生产速溶茶粉进行后续应用产品开发提供了参考。     

滁州绿茶儿茶素组成及其抗氧化活性

采用超高液相色谱(Ultra high performance liquid chromatography,UPLC)分析了7种滁州绿茶的儿茶素组成,并采用总抗氧化能力法(Total antioxidant capacity assay,TEAC)评价了7种绿茶的抗氧化能力。结果表明,7种滁州绿茶的儿茶素含量均较丰富,其中阳春白雪一级儿茶素含量最高,为78.93 mg/g。7种绿茶的表没食子儿茶素没食子酸酯((-)-epigallocatechin gallate,EGCG)含量在24.28~33.89 mg/g之间,是含量最丰富的儿茶素单体。除此之外,滁州绿茶中没食子儿茶素((-)-Gallocatechin,GC)、表没食子儿茶素((-)-Epigallocatechin,EGC)和表儿茶素没食子酸酯((-)-Epicatechin gallate,ECG)的含量也较高。抗氧化活性实验证明,总儿茶素、EGCG和ECG的含量与滁州绿茶抗氧化能力具有显著的相关性。     

伞枝犁头霉纯菌与强化发酵普洱茶研究

为提高普洱茶的品质,将伞枝犁头霉（Absidia corymbifera）A1接种于灭菌和未灭菌的晒青茶中,分别进行纯菌发酵与强化发酵（enhanced fermentation,EF）。结果表明,经纯菌发酵后茶叶中茶多酚和5种儿茶素含量显著降低（P＜0.05）,茶褐素和茶红素含量显著增加（P＜0.05）。与自然发酵（normal fermentation,NF）相比,EF 中茶褐素和可溶性糖含量显著升高（P＜0.05）,而儿茶素、儿茶素没食子酸酯、表儿茶素、没食子儿茶素没食子酸酯、表没食子儿茶素没食子酸酯、表儿茶素没食子酸酯和表没食子儿茶素含量显著降低（P＜0.05）;感官审评时EF茶汤的甜味和厚重感分数增加,苦味、涩味和酸味分数降低;色差仪测定发现EF茶汤的a*、b*值增加,L*值降低。真菌内转录间隔区（internal transcribed spacer,ITS）和细菌16S核蛋白体RNA（16S ribosomal RNA,16S rRNA）扩增子测序发现,伞枝犁头霉A1没有成为EF的优势真菌,但改变了EF微生物群落结构,表现在EF中Brunneoclavispora bambusae、食腺嘌呤芽生葡萄孢酵母、微小根毛霉、葡萄球菌、假单胞菌和芽孢杆菌的相对丰度较NF高,而黑曲霉、马克斯克鲁维酵母、大肠埃希-志贺菌和克雷白氏菌的相对丰度较低。因此,接种伞枝犁头霉A1发酵,可通过与其它微生物的协同作用改变茶叶中的特征成分,从而提高普洱茶的感官品质。     

不同类型沱茶品质与特征性成分分析

目的 探明不同类型沱茶的品质和特征性成分。方法 本文采用高效液相色谱、感官审评、Lab颜色模型等方法,比较分析供试沱茶的主要品质成分、干茶色泽和感官品质,结合多元统计学方法明确不同沱茶的特征化学物质组成。结果 云岭沱茶的感官审评综合得分高于其他沱茶,其汤色亮度和叶底嫩度优于其他沱茶,下关沱茶以儿茶素、表儿茶素、表儿茶素没食子酸酯含量较高,而茶黄素含量较低为特征,山城沱茶以茶红素含量较高,而水浸出物、咖啡碱、没食子酸含量较低为特征,云岭沱茶以茶黄素、茶多酚、表没食子儿茶素没食子酸酯、表没食子儿茶素、没食子酸、咖啡碱含量较高,而茶红素、茶褐素、儿茶素含量较低为特征,与沱茶感官审评得分呈显著正相关的生化成分有茶多酚、咖啡碱、没食子酸、茶黄素、表没食子儿茶素、表没食子儿茶素没食子酸酯。结论 不同类型沱茶生化成分的含量与组成特征差异较大。     

非靶向代谢组学结合特征分子网络对不同等级抹茶非挥发性化合物的研究

目的 探究不同等级抹茶的非挥发性物质成分,分析影响样品代谢轮廓差异的非挥发性化合物。方法 使用高效液相色谱-质谱仪对抹茶样品中的非挥发代谢物进行检测,结合全范围天然产物社群分子网络对不同等级抹茶的差异化合物定性。结果 本研究在抹茶样品中共检测到784个化合物,其中553个化合物具有二级质谱图。样品等级影响抹茶的化学轮廓,样品依据轮廓相似性可分为两组。影响化学轮廓且有显著变化的差异代谢物共筛选出30个,其中29个化合物在样品3中含量更高,通过标准品和质谱图等方式定性了19个化合物,表儿茶素没食子酸酯、天冬氨酸、茶氨酸、精氨酸等。同时对4个等级抹茶中的儿茶素类进行探究,发现没食子儿茶素、没食子儿茶素没食子酸酯和表没食子儿茶素没食子酸酯的含量随等级的下降而减少。结论 本研究发现并定性了不同等级抹茶之间的差异化合物,为抹茶等级判定及标准化生产提供理论基础。     

槠叶种制成的不同茶类品质特性和抗氧化功能

摘 要: 目的 探究祁门槠叶种制作的不同茶类的感官品质和理化特性。方法 按生产性工艺制作不同种类茶样,感官审评法评定各茶类的基本品质特征,用氨基酸分析仪、液相色谱和气质联用方法分析关键品质成分,用体外模拟方法测定不同茶类的自由基清除力,SPSS用于统计分析。 结果 卷形红茶芳樟醇及其氧化物,香叶醇含量仍然较高,并产生6-甲基-5-庚烯-2-酮, 2,2,6-三甲基-6-乙烯基四氢-2H-呋喃-3-醇等烘干型红茶中很少的甜香成分,红茶干燥中烘炒制结合应成为一种普遍推行的技术。安茶滋味醇浓,但没有一般黑茶那种木腐味和陈香。3种茶叶中绿茶表没食子儿茶素没食子酸酯（EGCG）含量最高,但黑茶中表没食子儿茶素（EGC）和没食子儿茶素没食子酸酯(GCG)含量高于红茶和绿茶。1,1-二苯基-2-三硝基苯肼（DPPH）自由基、超氧自由基和羟自由基试验表明,大多数情形下安茶（黑茶）自由基清除力最强,但3种茶叶差异不明显,总还原力试验显示绿茶>黑茶>红茶。醇提取物和水提取物对比,抗氧化力差异没有表现一致性的规律。     

Changes in antioxidant phytochemicals and volatile composition of Camellia sinensis by oxidation during tea fermentation

Monomeric flavonoids (flavan 3-ols or tea catechins) present in Camellia sinensis leaf are transformed to polymeric theaflavin and thearubigin by oxidation occurring during tea fermentation. The distinctive colour, decreased bitterness and astringency, and characteristic flavour are derived from the fermentation process giving fermented teas a marked distinction from non-fermented green tea. Even though teas are available in many different fermentation levels from green to black, the difference in phytochemicals and volatile compounds in teas with different degrees of fermentation has not been fully investigated yet within the same tea leaf. The objective of this study was to observe non-volatile phytochemicals including polyphenolic and volatile compounds changes by oxidation under strict processing control and to evaluate the degree of fermentation for the maximum antioxidant capacity with the same tea material. Harvested tea leaf was immediately processed to different degrees of oxidative fermentation (0%, 20%, 40%, 60%, and 80%). Tea infusions brewed with each processed tea leaf were analysed for polyphenolic profile, total soluble phenolics, antioxidant capacity, and volatile profile using LC–MS, HPLC, Folin–Ciocalteu assay, Oxygen Radical Absorbance Capacity (ORAC), and GC–MS analyses. The flavonoids in non-fermented green tea were significantly lessened during the oxidative fermentation process and the decreased monomeric flavonoids were transformed to polymeric theaflavin and thearubigin as the leaves were more processed. Total soluble phenolics and antioxidant capacity were significantly higher as tea leaves were less processed with a high correlation with individual polyphenolic changes. Volatile compounds present in tea leaf were analysed by GC–MS to observe changes due to processing and were utilised to create a model to differentiate fermentation based on volatile composition. Twenty-four compounds were used to build an initial model which was optimised to 16 compounds with complete separation of the groups using discriminant function analysis. The data suggested that fermentation diminished antioxidant capacity of tea and could result in lowering potential health benefits from flavonoids. This result should be considered for tea manufacturing and the development of functional foods desiring maximum potential health benefits from antioxidant flavonoids in tea.     

Effect of combined treatments of ultrasound and high hydrostatic pressure processing on the physicochemical properties,microbial quality and shelf-life of cold brew tea

Effects of ultrasound combined with high hydrostatic pressure (HHP) on physicochemical properties,microorganisms and storage attributes of cold brew tea were investigated. HHP at 400 MPa/5 min/25 °C inactivated the total aerobic bacteria, yeast and mould in cold brewed tea prepared by static brewing (SB-tea) at 13 h/4 °C, ultrasonic bath (UB-tea) at 150 W/120 min/0 °C and ultrasonic pulveriser (UP-tea) at 600 W/40 min/0 °C, ensuring their microbiological safety. The results showed that there was no significant difference in the concentration of tea polyphenols between hot brewed tea prepared by 7 min/100 °C and cold brewed tea under different preparation conditions, while the caffeine in cold brewed tea was significantly lower (P < 0.05) than that in hot brewed tea. During the storage period of 8 days, compared with the untreated group, the cold brewed tea after HHP treatment had better microbiological safety. In addition, HHP treatment constantly maintained the tea polyphenols, pH, colour, antioxidant capacity and turbidity in cold brewed tea. The untreated and HHP-treated cold brew tea were evaluated by 20 trained volunteers. Results showed that UB-tea was more close to SB-tea than UP-tea in sensory profile, while HHP seem to maintain a good sensory profile as well. Therefore, this particular combined technology of ultrasonic bath and HHP displayed considerable potential for application in the cold brew tea manufacturing industry.     

不同焙火程度对武夷水仙品质和抗氧化活性的影响

试验测定了不同焙火程度武夷水仙(毛茶、轻火、中轻火、中火、足火)的主要生化成分及其清除DPPH自由基的能力。结果表明,中火处理的武夷水仙感官评价得分最高,滋味醇厚顺滑,花香馥郁持久,清亮度较高。随着焙火程度的增加,水浸出物含量呈上升趋势;茶多酚和氨基酸的含量焙至轻火时含量升至最高,而后随着焙火程度增加而减少;黄酮焙至轻火时含量降低,然后又随着焙火呈现先升后降的倒Z型曲线变化;咖啡碱含量总体呈下降趋势;抗氧化能力随着焙火程度的升高而下降,其清除能力依次为毛茶>轻火>中轻火>中火>足火。相关性分析表明,茶多酚含量与DPPH·清除率呈显著相关(p<0.05),氨基酸、咖啡碱含量与DPPH·清除率呈极显著相关性(p<0.01)。结合武夷水仙感官评定和抗氧化能力,中火和中轻火可以作为最佳焙火选择。     

不同等级烘青绿茶生化成分及抗氧化能力的研究

：目的 研究3个不同等级烘青绿茶的生化成分、感官品质及抗氧化活性。方法 使用分光光度计测定3种茶样中总黄酮、茶多酚、氨基酸和咖啡碱的含量,利用清除二苯代苦味酰基自由基（1,1-dipheny-2-picryhydrazyl free radical, DPPH）法测定了其抗氧化活性,并进行感官评价。结果 3个等级绿茶总黄酮、茶多酚、氨基酸和咖啡碱含量差异显著（P＜0.05）,茶多酚随着茶样等级的降低而升高,咖啡碱的含量则相反,而氨基酸和黄酮是波动变化;不同等级绿茶的半抑制浓度（half maximal inhibitory concentration, IC50）差异显著（P＜0.05）,且IC50随着等级的降低而下降;感官评价得分随着等级的降低而降低;3种茶的抗氧化活性与其茶多酚含量成极显著正相关P＜0.01）,与咖啡碱的含量和感官审评得分呈极显著负相关（P＜0.01）。结论 3个等级的炒青绿茶抗氧化性随着等级的降低而升高,且与其主要生化成分呈显著相关。     

Determination of free radicals and flavan-3-ols content in fermented and unfermented teas and properties of their infusions

The objective of this study was to analyse selected brands of fermented (red and black) and unfermented (white and green) teas for free radical content with the use of electron paramagnetic resonance (EPR) spectroscopy and for contents of flavan-3-ols by means of high-performance liquid chromatography. Analyses were also conducted for the polyphenolic profile of infusions of the analysed teas (with the Folin–Ciocalteu’s method) and their antioxidant activity (in reaction with a DPPH radical) at three brewing times (5, 10 and 15 min). The obtained results showed the possibility of using rapid spectroscopic method EPR to evaluate the oxidative changes in tea leaves caused by enzymatic fermentation. The number of free radicals in teas was negatively correlated with contents of flavan-3-ols, (?)-EGCG in particular. The main signals observed in EPR spectra of teas were attributed to semiquinone radicals; however, also signals attributed to carbohydrate radicals were detected. Regarding unfermented teas, it was ascertained that teas with the highest content of flavan-3-ols, (?)-EGCG in particular, were characterised by the lowest content of semiquinone radicals and a high content of carbohydrate radicals. The group of fermented teas demonstrated to contain mainly semiquinone radicals. The total phenolic content and antioxidant activity of the tea infusions were strongly diversified depending on the kind and brand of tea as well as on the extraction time. The predominating flavan-3-ol in the analysed teas was epigallocatechin gallate (?)-EGCG, the content of which was additionally highly correlated with the antioxidant activity of the tea infusions.     

负氧化还原电位电解水冷泡绿茶茶汤理化特性、抗氧化性能及香气成分研究

以瓶装饮用天然水冷泡绿茶和常规热泡绿茶作为对比,探讨负氧化还原电位电解水对冷泡绿茶茶汤品质的影响,以期为得到活性成分含量高及抗氧化活性强的冷泡绿茶饮品提供新选择。通过调节电解饮用水时间电解生成不同负氧化还原电位电解水1和2;通过紫外分光光度法、高效液相色谱法以及顶空固相微萃取与气相色谱-质谱联用法测定并比较负氧化还原电位电解水、瓶装饮用天然水冷泡绿茶和常规热泡绿茶茶汤基本理化指标、主要活性成分含量、抗氧化性、感官品质和香气成分。结果表明,负氧化还原电位电解水冷泡绿茶茶汤pH呈弱碱性,氧化还原电位为负值,可溶性固形物含量及茶汤浸提率显著高于瓶装饮用天然水冷泡绿茶（P<0.05）,与常规热泡茶相当;电解水制得茶汤色度黄绿明亮,汤色品质高;电解水茶汤多酚含量显著高于瓶装饮用天然水冷泡,且电解水样2显著高于常规热泡（P<0.05）,游离氨基酸总量显著高于瓶装饮用天然水冷泡以及常规热泡（P<0.05）,咖啡碱含量低于常规热泡,儿茶素类含量均高于瓶装饮用天然水冷泡,除EGCG和EGC外均高于常规热泡;电解水冷泡茶茶汤抗氧化能力显著高于其他两种绿茶茶汤（P<0.05）;电解水冷泡茶汤感官评分最高且茶汤香气成分最为丰富醇和。实验初步验证了负氧化还原电位电解水用作冷泡绿茶加工用水可行性,且筛选出电解水样2制得绿茶茶汤生化成分高、抗氧化活性强且感官评价得分高、香气清香持久。     

Polyphenolic composition and in vitro antioxidant activities of native‐ and tannase‐treated green tea extracts

The antioxidant activities of native‐ and tannase‐treated green tea extracts along with their major polyphenol components were investigated. The polyphenolic content and composition of the tea before and after tannase treatment were determined by liquid chromatography coupled with mass spectrometry (LC‐MS). Approximately 99% of the (?)‐epigallocatechin gallate (EGCG) and (?)‐epicatechin gallate (ECG) in green tea extract were converted by tannase to (?)‐epigallocatechin (EGC) and (?)‐epicatechin (EC), respectively, after 30 min. Biotransformed green tea exhibited a significantly higher DPPH˙ radical scavenging activities than native green tea (EC₅₀ value of 0.024 ± 0.001 and 0.044 ± 0.001 mg mL^?1, respectively). Kinetic parameters such as scavenging rate and stoichiometry were calculated. The rate of DPPH˙ radical scavenging activities for tannase‐treated green tea extract was shown to be higher than native green tea extract.     

不同品种英德红茶的品质比较分析

本研究以四种常见英德茶叶品种(A、B、C、D)为研究对象,通过检测茶叶中茶多酚、氨基酸、水溶性糖、茶黄素、抗氧化活性等营养指标以及茶叶质量感官评定,对四种茶叶之间的品质进行对比分析。结果表明:四种红茶茶多酚含量在14.53%~21.98%,水浸出物含量在29.57%~38.56%,氨基酸含量在2.85%~3.04%,茶黄素含量在1.57%~3.75%,其中A号茶叶的茶多酚和水浸出物含量显著(p<0.05)高于C号和D号;C号茶叶的氨基酸含量显著(p<0.05)高于A号和B号;A号茶叶的茶黄素含量最高3.75%,B号茶叶的含量最低为1.57%;四种红茶儿茶素含量在9.95%~16.98%,其中具有茶汤滋味的没食子儿茶素没食子酸酯占总含量的5.98%~9.21%;四种红茶提取物中D号的抗氧化能力最高,C号的抗氧化能力最低,且抗氧化活性与多酚类物质具有相关性。人工感官审评结果说明,四种红茶样品的滋味分属性特征不同,C号茶样在滋味、香气、叶底3个分属性上优于其他三种茶叶,其次是A号茶叶。总体来说,四种英德红茶尽管在生化成分含量和感官审评上具有差异,但均表现出英德红茶汤色红亮、甜香浓郁的特征品质,A号、C号茶叶具有更好的茶叶品质。