云南不同茶区的名山古树茶品质比较研究

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英文篇名：Comparative Study on Ancient Tree Tea Quality of Famous Mountain in Different Tea Areas in Yunnan 作者：浦绍柳 ; 范承胜 ; 伍岗 ; 蔡丽 ; 邓少春 ; 张艳梅 ; 周玉忠 ; 董辉 ; 毕晓清 ; 郝连奇 英文作者：PU Shao-liu;FAN Cheng-sheng;WU Gang;CAI Li;DENG Shao-chun;ZHANG Yan-mei;ZHOU Yu-zhong;DONG Hui;BI Xiao-qing;HAO Lian-qi;Tea Research Institute, Yunnan Academy of Agricultural Sciences/Yunnan Key Laboratory of Tea Science;Xishuangbanna Tea Mountain Straight-through Line Technology Co.LTD;Tianjin Tea Association; 关键词：云南 ; 古树茶 ; 感官品质 ; 化学成分 ; 差异 英文关键词：Ancient tree tea;;Sensory quality;;Chemical composition;;Differences 中文刊名：XNYX 英文刊名：Southwest China Journal of Agricultural Sciences 机构：云南省农业科学院茶叶研究所/云南省茶学重点实验室;西双版纳茶山纵贯线科技有限公司;天津市茶叶学会; 出版日期：2019-03-28 出版单位：西南农业学报 年：2019 期：v.32 基金：云南省科技厅平台计划项目“云南省茶学重点实验室培育专项”(2017DG011);; 云南省农业科学院科技创新及成果转化项目“红茶新产品研发及产业示范”(2018BB02903);; 云南省少数民族文化精品工程“云南直过民族传统制茶保护开发” 语种：中文; 页：XNYX201903004 页数：5 CN：03 ISSN：51-1213/S 分类号：28-32

摘要

【目的】找出云南不同茶区古树茶的品质差异。【方法】选取比较有知名度的勐海、勐腊、双江3个茶区的12个古树茶样进行感官审评和化学成分检测,结合化学成分对茶叶感官品质的影响,分析不同茶区的古树茶在饱满度、浓厚度、苦涩度、鲜醇度和回甘生津度5个方面存在的差异。【结果】勐海、勐腊、双江3个茶区古树茶的水浸出物平均值分别为49.65%、48.80%、48.66%;茶多酚平均值分别是24.77%、22.44%、22.36%;咖啡碱平均值分别为3.63%、3.42%、3.72%;酯型儿茶素的含量分别为5.55、5.12、5.43 mg/g;游离氨基酸含量平均值分别为4.74%、5.06%、5.49%,酚氨比平均值分别为5.3、4.45、4.08。【结论】不同的内含化学成分,使得各茶区的古树茶感官品质明显不同。勐海茶区的古树茶滋味浓厚,口腔饱满度高,稍有涩味,回甘生津度明显;勐腊茶区的古树茶滋味醇柔,滑顺,茶汤浓稠,苦涩度低;双江茶区的古树茶滋味鲜醇、甘甜,涩味明显,回甘生津快。
        【Objective】 The purpose of the article was to find out the quality difference of ancient tree tea in different tea areas of Yunnan. 【Method】 Twelve samples of famous ancient tree tea in three regions(Menghai, Mengla and Shuangjiang) were selected to test the chemical composition and do the sensory evaluation. Combining with the influence of chemical composition on the tea sensory quality, five aspects of the differences in fullness, intensity, bitterness, freshness, and the degree of induced saliva were analyzed. 【Result】 The average values of water extract of ancient tree tea in Menghai, Mengla and Shuangjiang were 49.65 %, 48.80 %, 48.66 %; and the contents of tea polyphenol were 24.77 %, 22.44 %, 22.36 %; and the contents of caffeine were 3.63 %, 3.42 %, 3.72 %; and the contents of ester-type catechin were 5.55, 5.12, 5.43 mg/g; and the contents of free amino acid were 4.74 %, 5.06 %, 5.49 %; and the ratios of polyphenol and acid were 5.3, 4.45 and 4.08, respectively. 【Conclusion】 The sensory quality of ancient tree tea in different tea regions was obviously different due to different chemical components. Menghai tea tasted strong with high mouth plumpness, sweet taste and induced saliva obviously; Mengla tea tasted soft and smooth with thick tea soup and low bitterness; Shuangjiang tea tasted fresh, pure and sweet with a little astringency, and induced saliva fast.

引文

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