白化茶品种的开发与应用

Development and application of albino tea varieties

中文关键词:  白化茶  种质类群分类  生化特征  应用

英文关键词:albino tea  germplasm classification  biochemical characteristics  application

中文摘要:

      近年来, 随着“安吉白茶”等白化品种的培育与推广, 白化茶发展势头迅猛, 其茶树种质资源类群分类日渐完善, 如根据白化表达是否依赖外界生态将白化茶分为生态敏感型、生态不敏型和复合型。相较于一般茶树品种, 白化茶的生化成分含量与常规茶树品种有较大差别, 其主要生化特征为氨基酸含量高, 叶绿素、茶多酚含量低, 酚氨比较低, 使其具有饮用、食用、药用、榨油、园林设计等广阔新颖的开发空间。本文介绍了白化茶的种质类群分类、部分有代表性的白化茶树品种、生化成分的总体特征以及开发应用前景, 为系统了解各白化茶的品种特性, 深入开发利用白化茶提供参考。

英文摘要:

      In recent years, with the cultivation and promotion of albino tea varieties, such as Anji Baicha, albino tea is rapidly developing. The classification of albino tea germplasm resources are gradually improved, and we can divide albino tea into ecologically sensitive albino tea, non-ecologically sensitive albino tea and composite albino tea according to whether the albino expression depends on the outside ecologies. The content of biochemical components of albino tea is different from that of conventional tea varieties. Albino tea has high level of amino acid, low levels of tea chlorophyll and polyphenol, lower ratio of polyphenol to amino acid, and these biochemical characteristics make it possible to have wider and newer development space, such as drinking, eating, officinal, extracting oil and landscape designing. This paper provided references for systematically understanding the varieties characteristics 、further development and utilization of albino tea varieties by introducing germplasm classification of albino tea, some representatives of albino tea varieties, general characteristics of biochemical components and the prospects for development.