摘要
以贵州省安顺市岩腊乡古茶树鲜叶为试验原料,分别采摘春梢、秋梢一芽两叶制成红茶、绿茶、白茶三类茶样,对其进行特征性成分含量分析及感官审评,为岩腊乡古茶树的适制性及发展提供一定的理论依据。结果表明:岩腊乡古茶树制作6份茶样,茶多酚含量在21.31%~31.32%之间;游离氨基酸总量在2.42%~3.01%之间,差异不显著;咖啡碱含量在3.16%~4.56%之间;水浸出物含量普遍较高,在40.18%~45.26%之间。结合感官审评结果可看出古树绿茶、红茶风格特征明显,品质较好,可红茶、绿茶兼制,其中春季绿茶和秋季红茶品质较优;白茶滋味品质较优,香气有待提升。
The tea leaves of ancient tea tree from Yanla township,Anshun city,Guizhou Province were used as experimental materials,different fresh leaves of spring and autumn were used to process green tea,black tea and white tea and quality of the made teas was assessed by chemical composition test and sensory evaluation,in order to provided a theoretical basis for the suitability and development of ancient tea trees in Yanla township.The results showed that the contents of tea polyphenols were between 21.31%and 31.32%.While the contents of free amino acid were generally lower,it was between 2.42% and 3.01%and there was no obvious difference.The contents of caffeine were between 3.16% and 4.56%.The contents of water extract were generally higher between 40.18% and 45.26%.The results of sensory evaluation showed that the total score of green tea of spring was the highest,followed by black tea of autumn,and the fresh tea leaves from ancient tea tree were suitable for processing green tea and black tea with distinct characteristics and good quality.The taste quality of white tea was better,while the aroma needed to be improved.
作者
刘阳
张钺
熊中彩
刘燕
LIU Yang;ZHANG Yue;XIONG Zhong-cai;LIU Yan(College of Biology and Engineering of Environment,Guiyang University,Guiyang 550005,Guizhou,China;Vocational and Technical College of Anshun,Anshun 561000,Guizhou,China)
出处
《食品研究与开发》
CAS
北大核心
2020年第11期104-107,共4页
Food Research and Development
基金
贵州省大学生创新创业训练计划重点项目(201710976003)
贵阳市科技计划项目专项(GYU-KYZ[2019-2020]SH-14)
省级一流生物学教学团队项目(2017158322)。
关键词
古茶树
绿茶
红茶
白茶
适制性
ancient tea tree
green tea
black tea
white tea
suitability
