摘要
为了给都匀毛尖茶生产提供高品质适制良种,本研究以‘黔茶1号’‘黔茶8号’‘黔茶10号’‘黔辐4号’等黔茶系列茶树品种以及‘福鼎大白茶’‘嘉茗1号’等贵州省主栽茶树品种共14个茶树品种为试验材料,开展适制品种筛选。结果显示,以‘黔茶8号’‘黔茶10号’和‘黔茶1号’等黔茶系列品种制作的茶样感官审评综合得分分别位于第1名、第2名和第3名,明显优于对照品种‘福鼎大白茶’和‘福云6号’,并且‘黔茶10号’和‘黔茶1号’茶样带有明显花香。同时,茶样生化成分特征与感官审评得分相关性强,其中‘黔茶8号’‘黔茶10号’和‘黔茶1号’等黔茶系列品种制作的茶样水浸出物、茶多酚、游离氨基酸、咖啡碱、儿茶素和酚氨比等生化指标数值皆满足都匀毛尖茶尊品品质要求和绿茶适制品种品质要求,且黔茶系列品种在所有供试品种中表现出最为优异的生化成分特征。本研究不仅为都匀毛尖茶产业发展选择适制性良种提供理论依据,而且为彰显贵州特色茶树品种新优势、加快黔茶品种的系统研究与产业化应用提供理论支撑。
In order to screen out high quality and suitable varieties for Duyun maojian tea,the sensory quality and biochemical characteristics of Maojian tea made from 14 tea varieties including the Qiancha series varieties such as Qiancha 1,Qiancha 8,Qiancha 10,Qianfu 4,and several main varieties in Guizhou province such as Fudingdabaicha,Jiaming 1 etc.were compared in this study.The results showed that the comprehensive score for sensory evaluation of tea samples made from Qiancha series varieties including Qiancha 8,Qiancha 10,Qiancha 1 were ranked the 1st,the 2nd and the 3rd,respectively,which were obviously superior than the tea samples made from control varieties including Fudingdabaicha and Fuyun 6,furthermore,the Maojian cha made from Qiancha 10,Qiancha 1 presented a distinct floral scent.Meanwhile,the biochemical characteristics of tea samples were highly correlated with the sensory evaluation scores,in which the value of water extracts,tea polyphenols,free amino acid,caffeine,catechins,and phenol to ammonia ratio of the tea samples made by Qiancha series varieties such as Qiancha 8,Qiancha 10 and Qiancha 1 satisfied the standard of the Zunpin grade of Duyun maojian tea and the standard of the Green tea simultaneously,and the biochemical characteristics of Maojian tea made from the Qiancha series varieties showed the most excellent biochemical characteristics among all tested tea varieties.This study not only provide a theoretical basis for the selection of suitable seeds for the development of the Duyun maojian tea industry,but also provide theoretical support for highlighting the new advantages of tea quality of Guizhou’s characteristic varieties,and accelerating the systematic research and industrial application of Guizhou tea varieties.
作者
王静
何萍
郭飞
赵华富
陈娟
刘晓霞
席亚楠
曾廷廷
石杨
王家伦
WANG Jing;HE Ping;GUO Fei;ZHAO Huafu;CHEN Juan;LIU Xiaoxia;XI Yanan;ZENG Tingting;SHI Yang;WANG Jialun(Tea Resarch Institute,Guizhou Academy of Agricultural Sciences,Guiyang 550006,China;Zunyi Comprehensive Test Station of National Tea Industry Technology System,Guiyang 550006,China;College of Horticulture and Forestry Sciences,Huazhong Agricultural University,Key Laboratory of Horticultural Plant Biology(Ministry of Education),Wuhan 430070,China;College of Tea Sciences,Guizhou University,Guiyang 550025,China)
出处
《茶叶通讯》
2022年第3期330-335,共6页
Journal of Tea Communication
基金
国家重点研发计划项目(2019YFD1001601)
国家现代农业产业技术体系建设专项资金(CARS-19)
黔农科院青年科技基金[2021] 30号。
