摘要
以贵州栽培茶树品种福鼎大白茶、黔湄601、黔湄502、黔湄809、黔湄419、湄潭苔茶的一芽一叶茶青为原料,分别制成蒸青样和红茶样,采用理化分析结合感官审评的方法分析茶样生化成分及感官质量。试验结果表明,酚氨比最大的为黔湄419茶树品种;叶绿素a/叶绿素b值最大的是黔湄419茶树品种;茶红素/茶黄素值最大的是黔湄809茶树品种。6个茶树品种的红茶样感官审评结果均较好。
With Guizhou cultivated varieties of tea bud as raw materials,these species include Fudingdabaicha,Qianmei 601,Qianmei 502,Qianmei 809,Qianmei 419,Meitan tea moss.These materials are made of steaming green tea samples and black tea samples,using a combination methods of physical and chemical analysis of sensory evaluation,the biochemical components and sensory quality of tea samples were analyzed.The test results show that the maximum ratio of phenol ammonia is Qianmei 419 varieties of tea; the maximum value of chlorophyll a / chlorophyll b is Qianmei 419 ; the maximum value of thearubigins / Theaflavins is Qianmei 809 tea varieties.Results of these six black tea samples sensory evaluation are good.
出处
《安徽农业科学》
CAS
2014年第27期9560-9561,9581,共3页
Journal of Anhui Agricultural Sciences
基金
贵州省农科院专项项目(2012017)
贵州省农业攻关项目(20133013)
关键词
茶树品种
红茶
适制性
生化分析
感官审评
Tea varieties
Black tea
Suitable system
Biochemical analysis
Sensory evaluation
