铜仁市夏秋绿茶适制品种筛选研究

陈玲　田景涛　徐代华　段小凤

摘要 为改善铜仁市夏秋绿茶品质，提高夏秋茶原料利用率，以福鼎大白茶作对照，从铜仁市主栽茶树品种中筛选出香山早1号、浙农113及中茶108，通过分析其农艺性状、感官品质及生化成分，进行夏秋茶适制性研究。结果表明：中茶108、浙农113持嫩性强、叶质柔软，农艺性状优于福鼎大白茶;中茶108及浙农113制作的夏秋绿茶感官品质均优于福鼎大白茶;以《贵州绿茶 第2部分：卷曲形茶》（DB52/T 442.2—2017）为品质判定依据，中茶108加工的夏秋绿茶感官品质均达到一级及以上标准;在内含成分上，3个供试品种加工的夏秋绿茶生化成分指标均达到一级及以上标准，尤其是中茶108，加工得到的夏秋绿茶均表现出高水浸出物、高游离氨基酸、低酚氨比、低儿茶素的生化特性，且配比适当。综合分析，中茶108加工的夏秋绿茶达到一级及以上优质绿茶标准。

关键词 铜仁;夏秋;绿茶;品种;筛选

中图分类号 TS272.5+1文献标识码 A文章编号 0517-6611（2020）11-0171-04

Abstract In order to improve the quality of summer and autumn green tea in Tongren City， to improve the utilization rate of summer and autumn tea raw materials， Fuding Dabai Tea was used as a control to screen Xiangshanzao No.1， Zhenong 113 and Zhongcha 108 from the main tea varieties in Tongren City. The agronomic traits， sensory qualities and biochemical components were used to study the suitability of summer and autumn tea. The results showed that Zhongcha 108 and Zhenong 113 were tender and soft， and the agronomic traits were better than Fuding Dabai Tea; the sensory qualities of summer and autum green tea made by Zhongcha 108 and Zhenong 113 were better than Fuding Dabai Tea; based on the standards of “Guizhou Green Tea Part 2： Curlyshaped Tea” （DB52/T 442.2—2017）， the sensory quality of summer and autumn green tea processed by Zhongzha108 reached the firstlevel and above;the biochemical components of summer and autumn green tea processed by the tested varieties all reached the firstlevel and above， especially Zhongcha 108， the processed summer and autumn green teas were all performed as high water extract， high free amino acid， low phenol to ammonia ratio， low catechin biochemical characteristics， and the ratio was appropriate. According to comprehensive analysis， the summer and autumn green tea processed by Zhongcha 108 reached the standard of grade I or above.

Key words Tongren;Summer and autumn;Green tea;Variety;Screen

銅仁市现有茶树栽培品种120多个，适制绿茶的品种近100个，品种繁多。据调查，拥有33.33 hm2以上茶园基地的企业一般有茶树品种3个以上，由于缺乏对品种特性的认识，同类型品种基本未进行分类加工，导致夏秋茶制成的绿茶苦涩味浓，鲜度不够，品质较差。因此，大部分企业只生产春茶，而占全年茶鲜叶60%以上的夏秋茶不采或少采，使茶园产量和产值一直在低水平徘徊。关于改善夏秋绿茶品质的研究，大部分是从加工工艺方面入手，如齐桂年等[1]就不同……