四川引进茶树品种的红茶适制性及制茶品质初探

以四川茶区主栽并主产红茶的品种福鼎大白茶为对照，研究从浙江引进四川茶区的国家级茶树良种中茶302、浙农117的红茶适制性和制茶品质。结果表明：中茶302、浙农117的春、夏梢鲜叶的水浸出物含量范围为37.19%～42.19%、茶多酚含量为20.27%～29.50%、儿茶素总量为132.95～157.76 mg/g，均显著高于对照福鼎大白茶；酚氨比（茶多酚与氨基酸的比值）为4.25～9.81，也高于对照福鼎大白茶，具有红茶适制性；所制红茶内含物丰富，其特征成分茶多酚含量为11.81%～19.61%、儿茶素总量为18.69～39.13 mg/g；茶汤的茶黄素、茶红素含量均较高，分别为0.63%～0.74%、8.66%～9.90%，且茶红素/茶黄素范围为12.97～14.03，因此其具有滋味浓强、汤色红亮的物质基础。2 个引进品种红茶均检出醇、醛、酮、酯、烯、烷烃类及未知化合物等7 类50 种香气成分，其中醇类香气物质含量最高，相对含量分别为64.06%、67.23%，芳樟醇及其氧化产物、香叶醇等香气主体成分含量也显著高于对照。感官评价结果显示，2 个引进品种所制红茶品质较优异且相当，均优于对照福鼎大白茶所制红茶的品质。

Suitability of Introduced Cultivars in Sichuan for Processing Black Tea and Black Tea Quality Evaluation

The suitability for processing black tea of the state-level excellent tea cultivars Zhongcha 302 and Zhenong 117
which were introduced from Zhejiang province to Sichuan province was investigated in comparison with Fudingdabaicha
as the dominant cultivar mainly used for producing black tea in Sichuan province based on chemical composition and
sensory characteristics. The results showed that spring and summer shoots of two cultivars contained abundant watersoluble
substances, tea polyphenols and catechin ranging from 37.19% to 42.19%, from 20.27% to 29.50%, and from
132.95 mg/g to 157.76 mg/g, respectively, which were present in significantly lower amounts in Fudingdabaicha. The ratio
of polyphenols to amino acids ranging from 4.25 to 9.81 was higher than that of the control, suggesting that both introduced
cultivars are suitable for processing black tea. Black tea produced from the two cultivars contained abundant quantities of
internal substance with characteristic components including tea polyphenols and catechin ranging from 11.81% to 19.61%
and from 18.69 mg/g to 39.13 mg/g, respectively. Moreover, the contents of theaflavins (TFs) and thearubigins (TRs) in
the tea infusions were high, ranging from 0.63% to 0.74% and from 8.66% to 9.90%, respectively and the ratio of TR
to TF ranged from 12.97 to 14.03, providing the material basis for the strong taste and red color of tea infusion. Totally
50 aroma constituents were detected in Zhongcha 302 and Zhenong 117, including alcohols, aldehydes, ketones, esters,
alkenes, alkanes and unknown compounds, among which alcohols were the most dominant compounds with relative contents
of 64.06% and 67.23% in Zhongcha 302 and Zhenong 117, respectively. The contents of major aroma constituents such as
linalool, its oxidation products, and geraniol were significantly higher than those of Fudingdabaicha. The sensory quality of
Zhongcha 302 was similar to that of Zhenong 117 and both were significantly better than Fudingdabaicha.