摘要
茶鲜叶嫩度不同,加工成茶叶品质不同。研究在不同季节采摘不同嫩度的岳阳茶树群体品种鲜叶加工成黄茶,以绿茶为对照,结合感官审评打分和主要品质成分含量检测,综合分析判断茶树鲜叶质量对黄茶品质的影响。结果显示鲜叶嫩度越高的黄茶品质越好;鲜叶嫩度相同的黄茶,春茶品质最好,其次是秋茶,夏茶品质最差。春季鲜叶嫩度高的原料加工成黄茶和绿茶品质相当,春季粗老原料及夏秋季鲜叶加工黄茶比加工绿茶感官审评打分更高,品质更好,是实现春季粗老叶及夏秋茶鲜叶高值化利用的途径之一。
Fresh leaves with different tenderness have different quality.In this study,the fresh leaves of Yueyang tea group varieties with different tenderness were picked in different seasons and processed into yellow tea.Green tea was used as the control group.The effects of fresh leaves quality on the quality of yellow tea were analyzed by comprehensive sensory evaluation and detection of main quality components.The results showed that the higher the tenderness of raw materials,the better the quality of yellow tea.With the same tenderness of fresh leaves,spring tea is better than autumn tea which is better than summer tea.Yellow tea with high tenderness of fresh leaves in spring had the same quality as green tea.The quality of yellow tea,which was processed by spring old fresh leaves or summer and autumn fresh leaves,was higher than that of green tea in terms of the sensory evaluation.It is one of the ways to realize the high-value utilization of the old leaves in spring and the fresh tea leaves in summer and autumn.
作者
刘文武
葛炳钢
张旭雯
刘岁
杨亚
傅冬和
LIU Wen-wu;GE Bing-gang;ZHANG Xu-wen;LIU Sui;YANG Ya;FU Dong-he(Key Laboratory of Tea Science of Ministry of Education,Changsha 410128,China;National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients,Changsha 410128,China;Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients,Changsha 410128,China;Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops,Ministry of Agriculture and Rural Affairs of China,Hunan Agricultrual University,Changsha 410128,China)
出处
《中国茶叶加工》
2022年第4期5-10,23,共7页
China Tea Processing
基金
湖南省科技重点研发项目(2018NK2035)。
关键词
鲜叶
嫩度
季节
黄茶
品质
Fresh leaf
Tenderness
Season
Yellow tea
Quality
