3个茶树品种“湖红”工夫红茶适制性比较研究

目的筛选"湖红"工夫红茶适制性较好的茶树品种。方法选取碧香早、黄金茶2号、槠叶齐3个茶树品种为材料,采用传统的红茶加工工艺制成红条茶;通过感官审评和品质成分动态分析,测得3个茶树品种制作的红茶各个工序阶段茶叶中水浸出物、氨基酸、咖啡碱、茶多酚、茶红素、茶黄素、茶褐素的含量,对其主要理化成分动态变化进行分析。结果研究结果表明,感官审评中碧香早和槠叶齐品种做出的茶样香气、汤色与滋味都较好,理化分析中碧香早做出的茶样中茶多酚含量和茶红素含量最高,分别为14.0%和2.19%。结论综合比较,碧香早的"湖红"工夫红茶适制性较好。

Comparative study on the suitability of 3 kinds of tea cultivars for the production Huhong Congou black tea

Objective To screen the tea cultivars with better productive character of "Huhong" Congou black tea. Methods Three tea varieties including Bixiangzao, Huangjincha, Zhuyeqi were selected as materials and black bar tea was made by traditional black tea processing technology. Through sensory evaluation and dynamic analysis of quality components, the content of water extract, amino acid, caffeine, tea polyphenols, theophylein, theaflavin and theafronin in the black tea produced by 3 tea varieties at each process stage were measured, and the dynamic changes of their main physical and chemical components were analyzed. Results The results showed that the aroma, color and taste of tea samples from Bixiangzao and Zhuyeqi varieties were better in sensory evaluation. The content of tea polyphenols and thearubin in tea samples from Bixiangzao was the highest, which was 14.0% and 2.19%, respectively. Conclusion Comparing comprehensively, Bixiangzao cultivars are more suitable for the production of Huhong Congou black tea.