为筛选适宜制作烘、炒青绿茶的茶树品种，试验分析了‘翠峰’、‘迎霜’、‘舒茶早’、‘凫早二号’和‘祁门槠叶种’等5个国家级良种烘、炒青绿茶的适制性。结果显示：（1）呈味物质含量在5个品种之间存在显著性差异；其中，‘祁门槠叶种’和‘凫早二号’的咖啡碱含量较高，但‘凫早二号’烘青绿茶滋味醇厚，且香气突出；‘迎霜’品种有着较高的酚氨比和酚碱比，其加工为炒青绿茶后，滋味醇厚较爽，且香气较好；‘舒茶早’品种的茶多酚和水浸出物含量较低，虽然其烘青滋味较好，但香气不佳；5 个茶树品种中，烘、炒青绿茶适制性最好的是‘翠峰’品种；（2）本试验分析得出了呈味物质与审评得分的相关性，为今后茶树品种的适制性研究提供一定的经验。
Abstract
The paper aims to screen out tea cultivars with excellent suitability for processing. The suitability for green tea’s processing of 5 state- level tea cultivarsincluding ‘Cuifeng’,‘Yingshuang’,‘Shuchazao’,‘Fuzaoerhao’and‘Qimenzhuyezhong’was analyzed. The results were as follows: (1) there were significant differences in the content of taste compounds among the 5 tea cultivars, the content of caffeine in ‘Qimenzhuyezhong’and‘Fuzaoerhao’was higher than that of others; however, the tea soup of pan-fired green tea, processed by‘Fuzaoerhao’, was mellow and fragrant; in spite of refreshing taste, less polyphenols and aqueous extract were in Shuchazao, which was not fragrant; higher ratio of TPs/AA and TPs/Caffeine were in ‘Yingshuang’, whose taste and arome were excellent;‘Cuifeng’had the best suitability for processing among the 5 cultivars; (2) the correlations between taste compounds and evaluation scores of tea soup were obtained in the research, which could provide references for studying tea cultivars’suitability for processing in the future.
关键词
国家级良种；烘青绿茶；炒青绿茶；适制性；曲线拟合
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Key words
state-level tea cultivars; baking green tea; pan-fired green tea; suitability for processing; curve fit
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参考文献
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