单 位：
中华全国供销合作总社杭州茶叶研究院;浙江省茶资源跨界应用技术重点实验室
关键词：
景白1号;景白2号;红茶;品质;理化成分;适制性
摘 要：
以浙江丽水景宁畲族自治县主栽鸠坑种为对照,对比茶树品种景白1号、景白2号制成红茶的感官品质评价、鲜叶及其成茶理化成分,判断其红茶适制性。感官评价结果表明:景白1号制成的红茶汤色红艳明亮,滋味纯和,景白2号汤色红亮,略有青气,微涩,二者整体品质得分略低于对照组,均具有红茶适制性。鲜叶及其成茶理化成分分析结果表明:景白1号与景白2号品种鲜叶的酚氨比及其成品茶茶多酚含量、TF含量、TR含量均低于对照组,但景白1号的酚氨比达到11.69,TR/TF值达到10.77,对照组的酚氨比高达13.38,TR/TF值达到11.21,而景白2号的酚氨比为7.40,TR/TF值为9.81。综上所述:景白1号适合红绿兼制,而景白2号更适合制绿茶。
译 名：
Study on Black Tea Processing Suitability of White Tea Cultivars in Jingning County
作 者：
WANG Jia-peng;LI Wen-cui;FAN Qi-ye;TANG Xiao-lin;Hangzhou Tea Research Institute,CHINA COOP;Zhejiang Key Laboratory of Transboundary Applied Technology for Tea Resource;
单 位：
WANG Jia-peng%LI Wen-cui%FAN Qi-ye%TANG Xiao-lin%Hangzhou Tea Research Institute,CHINA COOP%Zhejiang Key Laboratory of Transboundary Applied Technology for Tea Resource
关键词：
Jingbai #1;;Jingbai #2;;Black tea;;Quality;;Physical and chemical composition;;Processing suitability
摘 要：
This study used the Jiukengzhong tea variety in She Minority Autonomous County of Lishui City as the control group to compare the sensory quality evaluation, the mainly physical and chemical composition of the fresh leaves and black tea which were made from varieties of Jingbai #1 and Jingbai #2 and determine the processing suitability between them. The results of sensory evaluation showed that the black tea made from Jingbai #1 with red bright soup and pure taste, while the black tea made from Jingbai #2 was bright red soup with a slight smell of grass and slightly astringent. The quality scores of both tea varieties were slightly lower than that of the control group, but they were suitable for making black tea. Analysis of the mainly physical and chemical composition of fresh leaves and black tea showed that the ratio of polyphenols and amino acids, the content of polyphenol, TF and TR in Jingbai #1 and Jingbai #2 were lower than that of the control group, but the ratio of polyphenols and amino acids Jingbai #1 was 11.69,the TR/TF value was 10.77, the ratio of polyphenols and amino acids in the control group was up to 13.38, the TR/TF value was up to 11.21, and the ratio of polyphenols and amino acids of Jingbai #2 was 7.40, and the TR/TF value was9.81. To sum up:Jingbai #1 was suitable for processing both black tea and green tea, while Jingbai #2 was more suitable for processing green tea.
