摘要
为了筛选古丈毛尖适制性茶树品种,选用13个茶树品种(品系)一芽一叶为原料,采用传统手工加工工艺制作古丈毛尖。经感官审评结果表明,88-01、碧香早、保靖黄金茶1号得分最高,迎霜、福鼎大毫得分最低。理化检测结果表明,水浸出物整体水平较高,茶多酚和氨基酸不同年份间波动较大,可能与当地气候、茶园地势和肥培管理有关。
Using standard a leaf and bud of 14 tea(Camellia sinensis) cultivars,with the traditional hand processing technology,to make Guzhangmaojian Tea.After sensory evaluation,the results show that,88-01,Bixiangzao and Baojinghuangjincha 1,are the highest.Yingshuang and Fudingdabai are the lowest.The chemical test results showed that the overall level of water extract was higher,tea polyphenols,especially amino acids fluctuated significantly in different years,which may be related to climate,tea garden topography and fertilizer management.
引文
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