江西省丘陵红壤地区主栽茶树品种的工夫红茶适制性研究

Tea cultivars from hilly red soil area of Jiangxi Province: Suitability for Congou black tea processing

中文关键词:  江西省，丘陵红壤地区，茶树品种，红茶，品质成分，适制性

英文关键词:hilly red soil areas  tea cultivars  Congou black tea  quality components  processing suitability

中文摘要:

      目的 探究江西丘陵红壤地区主要栽培茶树品种的红茶适制性, 为江西红茶产业发展、工夫红茶品种选择提供参考。方法 通过对比分析江西省主要栽培的“金观音”“黄观音”“群体种”“浙农113”“赣茶14号”“福鼎大白”“迎霜”“楮叶齐”8个茶树品种的鲜叶原料品质成分和发酵效果、成品红茶品质成分及感官品质等指标, 考察各品种的红茶适制性。结果 8个品种鲜叶茶多酚含量均大于20%, 发酵性能良好; 制成红茶后, “赣茶14号”“金观音”“黄观音”3个品种(茶黄素+茶红素)/茶褐素比值高于常用对照品种“福鼎大白”, 共检测出香气成分为40种, 以β-芳樟醇、氧化芳樟醇Ⅱ(呋喃型)、香叶醇、氧化芳樟醇Ⅰ(呋喃型)、水杨酸甲酯、罗勒烯等为主, 呈现玫瑰花香、甜香、花果香, 是典型的江西工夫红茶香气物质。感官审评结果表明, “黄观音”“赣茶14号”“金观音”“福鼎大白”“楮叶齐”综合得分超过90分, 制红茶感官品质较好。结论 8个品种均能按红茶加工工序制成品质优良的红茶, “黄观音”“金观音”更适制作花香型工夫红茶, “福鼎大白”“楮叶齐”“赣茶14号”及“群体种”制作工夫红茶滋味醇厚, 红、亮汤色特征明显, 综合品质评价俱佳。

英文摘要:

      Objective To study the processing suitability for Congou black tea of main tea varieties cultivated in Jiangxi Province where planting conditions was hilly red soil area, so as to provide references for Jiangxi black tea industry development and the selection tea varieties for Congou black tea processing. Methods A total of 8 tea cultivars including “Jinguanyin”, “Huangguanyin”, “Quntizhong”, “Zhennong 113”, “Gancha 14”, “Fudingbabai”, “Yingshuang”, and “Zhuyeqi” from the hilly red soil areas were selected. The contrastive analysis for quality components of tea plant fresh leaf and the fermentation effect. Quality components and sensory quality of Congou black teas were conducted to investigate the processing suitability for Jiangxi Congou black tea of each variety. Results The polyphenol content of 8 varieties of fresh leaf tea were more than 20%, and the fermentation performance were superior. The ratios of (theaflavins+thearubigins)/theabrownins of black tea made from “Gancha 14”, “Jinguanyin”, and “Huangguanyin” were higher than that of the commonly used “Fudingbabai”. A total of 40 aroma components were detected. The aroma substances such as β-linalool, oxidized linalool Ⅱ (furan-type), geranyl alcohol, oxidized linalool Ⅰ (furan-type), methyl salicylate, basil, etc., those showing rose fragrance, sweet aroma, flower fruit aroma, which were typical aroma substances of Jiangxi Congou black tea. The results of sensory evaluation showed that the sensory quality of Congou black tea made from “Huangguanyin”, “Gancha 14”, “Jinguanyin”, “Fudingbabai” and “Zhuyeqi” was excellent with the comprehensive scores of more than 90 points. Conclusion All the 8 varieties can produce Congou black tea with good quality according to the black tea processing procedures, “Huangguanyin”, “Jinguanyin” are more suitable for the production of floral-type Congou black tea, and the Congou black tea made from “Fudingdabai”, “Zhuyeqi”, “Gancha 14” and “Quntizhong” taste mellow, red, bright soup color characteristics are obvious, the overall quality evaluation is excellent.