摘要
综合采取化学鉴定法和感官鉴定法,对宜宾市茶区引进的安吉白茶[Camellia sinensis(L.)O.Ktze.cv.Anjibaicha]、平阳特早(C.sinensis cv.Pingyangtezao)、乌牛早(C.sinensis cv.Wuniuzao)、梅占(C.sinensis cv.Meizhan)、龙井43(C.sinensis cv.Longjing 43)、中茶108(C.sinensis cv.Zhongcha 108)、黄金芽(C.sinensis cv.Huangjinya)7个茶树品种进行了红茶适制性鉴定。结果表明,安吉白茶、平阳特早2个品种制作的红茶品质优异,优于对照早白尖(C.sinensis cv.Zaobaijian),而乌牛早和梅占2个品种制作的红茶品质较差,不宜制作红茶。
The suitability for black tea manufacture of introduced seven tea varieties（Camellia sinensis（L.） O. Ktze. cv.Anjibaicha, C. sinensis cv. Pingyangtezao, C. sinensis cv. Wuniuzao, C. sinensis cv. Meizhan, C. sinensis cv. Longjing 43,C. sinensis cv. Zhongcha 108 and C. sinensis cv. Huangjinya） planted in Yibin tea area was evaluated with chemical identification method and sensory evaluation method. The results showed that the quality of black tea prepared with C.sinensis cv. Anjibaicha and C. sinensis cv. Pingyangtezao was superior to the CK（C. sinensis cv. Zaobaijian）, which were suitable to prepare black tea. However the black prepared with C. sinensis cv. Wuniuzao and C. sinensis cv. Meizhan was inferior and thus was dissuadable.
出处
《湖北农业科学》
2016年第18期4722-4725,4757,共5页
Hubei Agricultural Sciences
基金
四川省教育厅科技计划项目(15ZB0496)
宜宾市重点科技项目(2014NY019)
