欢迎访问《中国农学通报》,

中国农学通报 ›› 2003, Vol. 19 ›› Issue (5): 160-160.

所属专题: 园艺

• 目次 • 上一篇    下一篇

“巴山峡川”茶园自然环境与茶叶品质的调查研究*

王守生 ,黄建国 ,邹连生,朱兵清,袁玲   

  • 出版日期:2003-10-25 发布日期:2003-10-25

Investigation of the Natural Environments of the Tea Plantations in the “Bashan Xiachuan” Region and the Quality of the Locally Produced Tea

WANG Shou-sheng, HUANG Jian-guo,ZOU Lian-sheng, ZHU Bing-qing and YUAN Ling   

  • Online:2003-10-25 Published:2003-10-25

摘要: 研究了中国古老的“巴山峡川”茶区的气象条件及其7个茶场的土壤条件、茶树生长和茶叶品质状况,调查表明,“巴山峡川”夜雨多,伏旱严重。茶园土壤主要为黄壤,有酸化的趋势,黄壤有机质含量比紫色土高。永川新胜茶场砂岩黄壤有机质、氮素、速效磷含量高,茶样游离氨基酸、咖啡碱含量高。万源砾岩黄壤交换性钙镁含量高,茶样茶多酚含量高;酸性紫色土钾素状况良好,茶样水浸出物含量高。值得注意的是,万盛灰岩黄壤水溶性硫含量最高,茶样硫含量、香气与滋味得分均最高。

关键词: 南方根结线虫, 南方根结线虫, 竹醋液, 植物浸提液, 校正致死率, 抑制作用

Abstract: A systematic investigation was made of the soil and climate conditions, the growth of tea shrubs and the quality of tea in 7 tea plantations in “Bashan Xiachuan” as mentioned in a famous Chinese classic work in the Tang Dynasty, an ancient tea-producing region bordering Fengjie in the east, Yibin in the west, the Wuling Mountains in the south and Hanzhong in the north. This region is characterized by sunshine during the day and rain in the night and frequent drought spells in mid-summer. The soils in the tea plantations are predominantly of the yellow soil type, which is liable to acidification and has a higher content of organic matter than the purple soil. The yellow soil in Xinsheng Tea Plantation has sandstone as its soil-forming parental material and is rich in organic matter, N and readily available P, and the samples of tea produced there are high in free amino acids and caffeine. The yellow soil over conglomerate rock in Wanyuan is rich in exchangeable Ca and Mg, and the tea samples collected there contained high tea polyphenols. Acid purple soil contains more K and the tea samples contain more water soluble extract. What is worth mentioning is the fact that the yellow soil over calcareous rock in Wansheng contains the highest water soluble S and the tea samples produced there were given the highest scores of S content, flavor and taste in evaluation.