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当前位置: 首页 > 文章 > 红壤与茶叶品质的研究——Ⅳ.海拔高度对红壤茶叶品质的影响 茶叶科学 1988 (2) 27-36
Position: Home > Articles > Studies on Quality of Tea in Red Soil——Ⅵ.Effects of Altitude on Tea Quality Journal of Tea Science 1988 (2) 27-36

红壤与茶叶品质的研究——Ⅳ.海拔高度对红壤茶叶品质的影响

作  者：
李名君;刘维华;游小清;鲁成银;黄积安;陈年生
单  位：
中国农业科学院茶叶研究所;江西省农业科学院蚕桑茶叶研究所
摘  要：
在庐山上和山下同时用第四纪红壤和庐山土布置了茶树盆栽试验。通过定点生境调查和采样测定,对比分析了两种海拔、两种土壤中茶树的生育特性和品质成分的变化,探讨了影响红壤茶叶品质的主要成因。结果表明,土壤对滋味成分的影响较为直接,而气象因子则在较大程度上左右了香气物质的形成。
译  名：
Studies on Quality of Tea in Red Soil——Ⅵ.Effects of Altitude on Tea Quality
作  者：
Li Mingjun;Liu Weihua;You Xiaoqing;Lu Chenyin(Tea Research Institute,Chinese Academy of Agricultural Sciences,Hangzhou)Huang Jian;Chen Niansheng(Sericulture,Mulbeery and Tea Research Institute,Jiangxi Academy of Agricultural Sciences,Nanchang)
摘  要：
The potted tea experiments on/under Lushan Mountain in Jiangxi provin-ce were carried out with same culture and soil conditions to make clear theeffects of climate factors,especially altitude and soil factors on quality andgrowth of tea.The results showed that on the mountain(900m altitude)theperiod of bud germination in spring was retarded,and growth rate of shootswas remarkably slower because of lower temperature.The length of shootswas longer,and the shoots was tender and fairly big in size and heavy.Thecontents of chemical components of made tea were higher as comparison withtea grown under the mountain(46.7m altitude).Typical differences werealso observed in the aroma patterns of VFC between the tea from differentaltitudes and soils.The tea made from the fresh leaves in high altitude hadstronger aroma and higher F1 value.It was revealed that the changes ofmain chemical components in tea were probably influenced by soil condition,and VFC and aroma pattern were related to altitude.

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