茶树新品系‘春绿’适制茶类品质的初步分析

Preliminary Analysis of Quality of Tea Products Made from New Tea Plant Strain ‘Chunlü’

摘要:

为探索茶树新品系‘春绿’的不同茶类适制性，以茶树品种‘福云6号’为对照，适制加工成绿茶、白茶、红茶，对其品质进行比较评价。结果表明，新品系‘春绿’加工成的绿茶感官品质总分最高，其次为白茶和红茶。茶多酚、水浸出物、酚氨比、可可碱、茶碱、表没食子儿茶素没食子酸酯(EGCG)、没食子儿茶素没食子酸酯(GCG)、儿茶素(C)、没食子酸(GA)、表儿茶素没食子酸酯(ECG)、表没食子儿茶素(EGC)和儿茶素总量均在绿茶中含量最高，且这些成分在新品系‘春绿’中的含量大都显著高于‘福云6号’；没食子儿茶素(GC)在红茶中含量最高，白茶次之，绿茶最低；儿茶素没食子酸酯(CG)在白茶中含量最高，绿茶次之，红茶最低；茶氨酸、谷氨酸在绿茶中含量最高，白茶次之，红茶最低，且在‘春绿’中的含量显著高于‘福云6号’。因此，新品系‘春绿’更适制绿茶，其次为白茶。

Abstract:

To explore the suitability of the new tea variety ‘Chunlü’ for different types of tea, the variety ‘Fuyun 6’ was used as a control, and the new variety was processed into green tea, white tea and black tea. The quality of the teas was compared and evaluated. The results showed that the total sensory quality score of the green tea made from the new variety ‘Chunlü’ was the highest, followed by white tea and black tea. The contents of tea polyphenols, water extract, phenol-amino acid ratio, theobromine, caffeine, epigallocatechin gallate (EGCG), gallocatechin gallate (GCG), catechin (C), gallic acid (GA), epicatechin gallate (ECG), epigallocatechin (EGC) and total catechins were the highest in green tea, and the contents of these components in the new variety ‘Chunlü’ were significantly higher than those in ‘Fuyun 6’. The content of gallocatechin (GC) was the highest in black tea, followed by white tea and green tea. The content of catechin gallate (CG) was the highest in white tea, followed by green tea and black tea. The contents of theanine and glutamic acid were the highest in green tea, followed by white tea and black tea, and the contents in the new variety ‘Chunlü’ were significantly higher than those in ‘Fuyun 6’. Therefore, the new variety ‘Chunlü’ is more suitable for green tea production, followed by white tea.