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中国农学通报

中国农学通报 ›› 2016, Vol. 32 ›› Issue (1): 125-129.doi: 10.11924/j.issn.1000-6850.casb15070037

所属专题： 园艺

• 林学 园艺 园林 • 上一篇    下一篇

三个茶树新品种加工手工滇红碎茶品质对比研究

邓少春,梁名志   

  1. 云南省农业科学院茶叶研究所,云南省农业科学院茶叶研究所
  • 收稿日期:2015-07-07 修回日期:2015-12-09 接受日期:2015-09-25 出版日期:2016-01-28 发布日期:2016-01-28
  • 通讯作者: 梁名志
  • 基金资助:
    云南省科技厅重大专项“优质高产茶树新品种选育及产业化示范”(2013BB006)

Quality Comparative Study on Yunnan Manual Broken Black Tea of 3 New Tea Tree Varieties

  • Received:2015-07-07 Revised:2015-12-09 Accepted:2015-09-25 Online:2016-01-28 Published:2016-01-28

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摘要： 为研究不同茶树品种对滇红碎茶品质的影响，以国家级茶树良种‘云抗10号’为对照，选取省级茶树新品种‘云茶红1号’、‘云茶红2号’和‘云抗12号’3个茶树新品种为试验对象，按照统一采摘标准及加工方法制成手工滇红碎茶，比较主要生化成分测定结果和感官审评结果。结果表明：3个茶树新品种茶样的内含物质丰富，生化成分比例协调；感观审评5项因子的评分结果有2个品种比对照高，得分从高到低依次为‘云抗12号’、‘云茶红2号’、‘云抗10号’、‘云茶红1号’，说明3个茶树新品种均可作为生产滇红碎茶的选用品种，尤其以‘云抗12号’、‘云茶红2号’为宜。

关键词: 蜜环菌, 蜜环菌, 培养基质, 生长速率, 菌索

Abstract: To study the influence on the quality of Yunnan manual broken black tea of different tea tree varieties, new provincial tea tree variety ‘Yunchahong 1’, ‘Yunchahong 2’ and ‘Yunkang 12’ were selected as the test objects to contrast to national improved tea tree variety ‘Yunkang 10’, and then made Yunnan manual broken black tea under a same picking and processing standard. Compared the result of the main biochemical components and sensory evaluation. The result showed that 3 tea samples of the new tea tree varieties contained rich and the proportion of biochemical composition was coordinating, to analyze the comprehensive score of five factors on sensory evaluation, two varieties were higher than that of the control group. The comprehensive score from high to low was ‘Yunkang 12’, ‘Yunchahong 2’, ‘Yunkang 10’ and ‘Yunchahong 1’ successively. It concluded that 3 new tea tree varieties could be used as selection variety to processing Yunnan manual broken black tea, especially ‘Yunkang 12’ and ‘Yunchahong 2’ was advisable.

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