茶树新品系苦茶21-1主要品质成分分析

以新品系苦茶21-1为供试材料,以国家级良种福鼎大白茶、槠叶齐和省级良种潇湘1号为对照,测定4个品种红、绿茶的主要品质成分,并结合感官审评进行分析。实验结果表明,新品系苦茶21-1所制绿茶,外形条索弯曲紧细、色泽绿润,汤色黄绿明亮,果香浓郁,滋味鲜爽,香气和滋味尤其突出;所制红条茶外形乌黑油润,汤色红艳明亮,香气甜香醇正,滋味甜醇,"冷后浑"明显,乳状络合物呈橙黄色。红、绿茶主要品质成分含量分别为水浸出物38.26%、44.22%,茶多酚19.40%、30.38%,游离氨基酸5.01%、5.04%,咖啡碱5.11%、5.09%;红、绿茶中咖啡碱含量均高达5%以上,可能属于茶树高咖啡碱优异资源;绿茶儿茶素品质指数高于福鼎大白茶,红茶TR/TF值为11.2,茶黄素和茶红素比例优。茶树新品系苦茶21-1具有加工优质绿茶和优质红茶的品种特征,尤以红茶品质突出,有较高的红茶育种价值。

Analysis of main quality components of new tea strains of bitter tea 21-1

The new tea series of bitter tea 21-1 was chosen as tested materials,and the Fuding White tea,Zhuyeqii,Xiaoxiang 1th were taken as controls. The main quality components of four varieties black and green tea were determined. The method of sensory evaluation was used in this research. The test results showed that green tea which was made by the new tea series of bitter tea 21-1 had a curved and tight shape and beautiful color. The soup,with bright yellow-green color,was rich in fruity and had a fresh taste. The aroma and taste were especially prominent. While,the black tea made by the new tea series of bitter tea 21-1 had a black oil appearance. The soup,with bright red color,had a sweet taste. However,the phenomenon of "cold muddy" was obvious,and the emulsion complex was orange yellow. The main quality components of black tea and green tea were water extracts 38.26%,44.22%,tea polyphenols 19.40%,30.38%,free amino acids 5.01%,5.04%,caffeine 5.11%,5.09%.The content of caffeine in green tea and black tea was above 5%,which could be a good source of high caffeine in tea tree. The quality index of catechin of bitter tea 21-1 was higher than that of Fuding White tea,which had the characteristics of high quality green tea. The black tea of TR/TF value was 11.2,which was superior to other tea. The new tea series of bitter tea 21-1 would has a varietal characteristic of processing quality green tea and high quality black tea,especially the black tea. So,the new tea series of bitter tea 21-1 would has a higher value of black tea breeding.