摘要
武夷山有丰富的地方茶树名丛,对武夷山茶产业品种结构调整具有重要意义。对北斗的夏茶适制性研究,结果显示:(1)北斗植物学性状是灌木型,中叶类,中生种,叶片水平状或稍下垂,叶形为椭圆形,叶色深绿有光泽,叶面平或微隆起,叶质厚软,叶缘平或微波。(2)北斗制绿茶干茶色泽黄绿,滋味纯和略带涩,欠鲜爽;北斗制红茶花果香浓郁持久,滋味甜醇,收敛性稍差;北斗制乌龙茶滋味较醇厚,收敛性强,汤色佳。感官审评北斗不适制绿茶,适制红茶,制乌龙茶品质最优。(3)北斗制乌龙茶水浸出物含量最高达4 5.5 1%,北斗制绿茶茶多酚含量最高达3 4.2 3%,北斗制红茶咖啡碱含量最高达3.8 7%,北斗制绿茶游离氨基酸含量最高达2.3 6%。
Wuyishan has great amount of local tea trees and it is very important to the structural adjustment of Wuyishan tea industry. The research on the making suitability- of Beidou summer tea shows the following results： （1） The botany- traits of Beidou is shrubby type, and mesophyte. Its leaf is horizontal or a little drooping, its leaf shape is oval and the color is green luster. The leaf is also thick and soft, and the leaf edge is straight or a little zigzag.（2） The green tea made from Beidou is yellow-green and it is tasted elegant but a little bitter and stale. Black tea made from Beidou smells persistent fruity, tastes mellow. But its sweet after drinking is not good. The oolong tea made from Beidou tastes mellow, its sweet after drinking is good, and its tea infusion looks good in color. It can be concluded that Beidou is not suitable to make green tea but it is suitable to make black from tasting. It is most suitable to make oolong tea. （3） The highest water ex- tracts content of oolong tea made from Beidou can reach 45.51%, the highest tea polyphenol content of green tea made from Beidou can reach 34.23%, the highest caffeine content of black tea made from Beidou is 3.87%, and the highest free amino acids content of green tea made from Beidou is 2.36%.
作者
李远华
王艳
陈雪津
LI Yuanhua;WANG Yan;CHEN Xuejin(School of Tea and Food Science, Wuyi University, Wuyishan, Fujian 35430)
出处
《武夷学院学报》
2018年第3期10-17,共8页
Journal of Wuyi University
基金
福建省自然科学基金面上项目(2016J01717)
国家级大学生创新创业训练计划项目(201610397001)
关键词
北斗
名丛
夏茶
适制性
Beidou
Mingcong
smnmer tea
making suitability
