摘要
为全面掌握湖北省乌龙茶产品质量状况,连续3年(2010-2012年)收集湖北省内76个有代表性的乌龙茶样品,按照湖北省乌龙茶审评方法进行感官审评。结果表明,乌龙茶整体品质较好,其中综合得分均值在90分以上的产区有10个,占50%,丹江口、鹤峰、黄陂、夷陵、宜都、五峰、咸丰单个样品品质最佳;制茶品种11个,其中乌龙茶品种占55%。铁观音加工的商品茶最多,占41%。乌龙茶品种制优率较高。单个样品中金观音、铁观音、黄棪、群体种和青心乌龙,得分均在93分以上,表现突出;外形方面,整体品质优异,得分90分以上的商品占62%,其外形特征以颗粒状为主,紧结、重实、油润为佳;内质方面,按照90分以上的样品各内质指标所占分值比例来看:汤色>香气>叶底>滋味。汤色最优,以"嫩黄或蜜黄明亮"为佳。香气尚可但不突出,以"花香浓郁或花香显"为优。部分产品滋味突出,以"醇厚爽口或浓醇"为最佳。叶底尚可,以"肥、软、亮"为佳。
In order to fully grasp the quality of Hubei Oolong tea, 76 Oolong tea samples collected from Hubei province through the three years （2010-2012） were examined based on standards of Hubei sensory evaluation. Results showed that Hubei Oolong tea were overall better quality with composite score of 90 points more than 10, accounting for 50%. Dan- jiangkou, Hefeng, Huangpi, Yiling, Yidu, Wufeng and Xianfeng were the best. 11 tea varieties including 55% Oolong tea varieties were used for processing Oolong tea. Commodities processed by Tie Guanyin was the most, accounting for 41%. Oo- long tea varieties made excellent commodity Oolong tea. A single sample of the Jinguanyin, Tieguanyin, Huangdan, species and populations and Oolong Green Heart scored 93 points or more, which were excellent. Hubei Oolong tea has good ap- pearance quality with 90 points or more accounted for 62%. Its shape was granular, tight end, Shigemi, oily better. Endo- plasmic aspects. Based on the proportion of the sample more than 90 points was in the order of soup〉 fragrance〉 bottom of leaves〉 taste. Its soup was the best, with ＂yellow or honey Huang and light better. Aroma was acceptable but not excellent. ＂rich floral or floral display＂ was excellent. Taste was good but needed to be improved, with ＂the mellow and refreshing or mellow＂ as the best. The bottom of leaves was acceptable, with ＂fat, soft, bright＂ being better.
出处
《湖北农业科学》
北大核心
2014年第23期5765-5768,5774,共5页
Hubei Agricultural Sciences
基金
湖北省财政专项"湖北乌龙茶研究与开发"
湖北省农业科技创新中心项目(2011-620-005-003)
湖北省重点科技攻关项目"乌龙茶新品种引进及其利用技术研究"(2007AA201C17)
关键词
湖北省
乌龙茶
感官品质
评价
Hubei province
Oolong tea
sensory quality
evaluation
