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对安吉白茶和信阳群体种两个茶树品种3月27日、4月3日、4月9日、4月15日、4月21日等5个不同时期制成的信阳毛尖茶的水浸出物、茶多酚、咖啡碱、氨基酸、叶绿素等主要化学成分含量及感官品质的变化进行了初步研究。结果表明,在同一时期,氨基酸含量安吉白茶的高于信阳群体种,茶多酚和叶绿素含量安吉白茶低于信阳群体种。春季早期安吉白茶制成的信阳毛尖茶滋味鲜醇,叶底和外形色泽具有特色。随着时间的推移,同一品种茶多酚和叶绿素含量逐渐增多,而氨基酸含量逐渐减少。感官品质从前期到后期滋味逐渐变浓,鲜爽度逐渐降低。
The water extract of Xinyang Maojian tea made from five different periods of March 2, April 3, April 9, April 15, April 21 were collected from two varieties of Anji white tea and Xinyang group. , Tea polyphenols, caffeine, amino acids, chlorophyll and other major chemical components and sensory quality of the preliminary study. The results showed that in the same period, the content of amino acid Anji white tea is higher than that of Xinyang group, the content of tea polyphenols and chlorophyll is lower than that of Xinyang group. Anji tea made in early spring Xinyang Maojian tea fresh taste, leaf color and shape characteristics. With the passage of time, the content of tea polyphenols and chlorophyll in the same variety gradually increased while the content of amino acids decreased gradually. Sensory quality from the early to late taste gradually thicken, fresh cool degree gradually reduced.