文章摘要
卓敏,乔小燕,操君喜,吴华玲,韩雪文,陈栋,李助明,谢汉茂.丹霞系列白毛茶新品种(系)加工白茶的感官品质比较[J].广东农业科学,2013,40(16):98-100
查看全文    HTML 丹霞系列白毛茶新品种(系)加工白茶的感官品质比较
Comparative study of sensory qualities of new Danxia series White-hair tea species(families) processed white tea
  
DOI:
中文关键词: 丹霞  茶树品种  白茶  品质特征
英文关键词: Danxia  tea species  white tea  quality characteristics
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作者单位
卓敏,乔小燕,操君喜,吴华玲,韩雪文,陈栋,李助明,谢汉茂 1.广东科贸职业学院环境艺术系广东广州5104302.广东省茶树资源创新利用重点实验室/广东省农业科学院饮用植物研究所广东广州5106403.仁化县红山镇政府广东仁化5123004.仁化县茶叶研究所广东仁化512300 
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中文摘要:
      对粤北仁化白毛茶群体中选育出的丹霞1号、2号(CK)、3 号、5 号、6 号、8 号、9 号10 号和13 号等9 个无性系新品种(系)的芽叶性状及其1芽1叶原料加工白茶的感官品质特征进行了比较研究。结果表明:(1)不同的参试新品种(系)芽叶性状上存在较大差异,总体可划分为芽头特大、肥大(壮)、细长,叶形长椭圆、椭圆和圆形,叶色深绿、绿、浅绿或黄绿,叶质柔软、硬、硬厚,叶身内折、平、稍背卷等3 大类;(2)制茶感官审评显示,6 个新品种(系)加工的白茶品质特征各异,但都是适制“甜醇鲜爽、花香毫香凸显”型高级白茶,其中:丹霞1号制作白茶呈现出“蜜韵花香型”感官特征,丹霞3号表现为独特、愉快的“脂粉香带药香”,丹霞5 号具有愉快的“松木甜香”,丹霞8号为浓郁、愉快的“芳草气带草果药香”,丹霞6 号、9号芽头肥大、茸毛亮白,兰香甜韵浓郁持久;丹霞10号呈现细腻、愉快的“柠檬香(柚叶)香气”,丹霞13 号综合品质稍差,表现为“清甜微花香”特点;除丹霞13 号综合得分稍低于丹霞2号对照外,其他各个新品种(系)加工白茶的感官品质均达到或超过对照种,综合品质次序表现为:丹霞1 号≥丹霞9号≥丹霞8号﹥丹霞5号≥丹霞10 号≥丹霞6号﹥丹霞3号≥丹霞2号﹥丹霞13号。
英文摘要:
      Shoot traits of nine new clonal species(families), Danxia No.1, No.2(CK), No.3, No.5, No.6, No.8, No.9, No.10 and No.13,selected from the north Canton Renhua white-hair tea group, and the sensory qualities of their 1-bud-1-leaf processed white tea were compared. The study showed that: (1)large differences of shoot traits exist among the different tested species (families) which could be categorized as follows: bud, especially large, large (fat), slender; leaf shape, long oval, oval and round; leaf colour, dark green, green, light green or yellow-green; leaf quality, soft, hard, or hard-and-thick; leaf body, folded inside, flat, slightly rolling back; (2)while the sensory qualities of the 9 new sepcies (families) vary, they are all suitable for making high-grade white tea of the "sweet and mellow, fresh and bright, fragrance diffusing"character, among which, Danxia No.1 has the "fragrance of honey thyme"; Danxia No.3 has a unique, pleasant "powder with herbal incense"; Danxia No.5 showed a pleasant "pine sweet"; Danxia No.8 shows a rich, pleasant "grass and Tsaoko herbal incense"; Danxia No.6 and No.9 have large (fat) buds and bright white hairs, and a strong, lasting sweet orchid fragrance; Danxia No.10 showed a delicate and delightful"lemon (pomelo) aroma"; Danxia No.13 has a slightly weaker overall quality, showing a "light sweet fragrance". Except that Danxia No.13 scores slightly lower than the controll species of Danxia No.2, all other new species have an equivalent or better sensory quality than the control groups. Their overall quality ranks as follows: Danxia No.1≥Danxia No.9≥Danxia No.8>Danxia No.5≥Danxia No.10≥Danxia No.6 >Danxia No.3≥Danxia No.2 >Danxia No.13.
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