6个茶树品种的红茶适制性研究

为了研究福选9号等6个茶树品种的红茶适制性,为实际生产提供一定的依据,对其所制工夫红茶进行感官评价和品质成分分析.结果表明,福选9号、梅占、福鼎大白茶和名山131品质较好,其中以名山131汤色最好,福选9号香气最佳,梅占滋味最优;品种间品质成分存在不同程度的差异,以茶黄素、茶多酚和茶红素的差异较大.

Study on Suitability of 6 Tea Cultivars for Manufacture of Black Tea

Sensory evaluation and biochemical components of black tea were analyzed to study the suitability for manufacture of black tea of 6 tea cultivars, which provided support for the production. The results showed that Fuxuan No.9,Meizhan,Fudingdabai, and Mingshan 131 had the best qualities. Mingshan 131 had the best soup while Fuxuan No.9 had the best aroma and Meizhan had the best taste. The biochemical components of 6 tea cultivars had differences and the contents of theaflavins, TP and thearubigins were significantly different among all the tea cultivars.