茶叶科学技术Issue(3)：19-22,25,5.
新选801与新选802绿茶品质鉴定及配套工艺试验
Green Tea Quality Identification and Matching Process Test of New Strains 801 and 802
摘要
Abstract
An experiment of observing the traits of buds and leaves, green tea quality identification and matching process test of new strains 801 and 802 was implemented. The results showed that new strains 801 and 802 germinated especially early and densely, appeared fat and full of fuzz, had a good shoot tenderness keep ability, were suitable for processing curly baked green tea. The green tea of new strains 801 and 802 with a better quality of refreshing, chestnut-like or flowery aroma, mellow, fresh and sweet taste, resistance brewing, were much better than those of Fuding-dabaicha. The requirements of withering degree of the two strains were different, and the best green tea quality of new strains 801 and 802 achieved at a withering weight loss of 25%and 20%respectively. With the withering degree increased, the biochemical components contained in the two strains changed significantly. The content of amino acid increased, while polyphenol and phenol ammonia decreased, soluble sugar increased insignificantly, caffeine did not change significantly.关键词
茶树品系/绿茶/品质/萎凋工艺Key words
tea plant strains/green tea/quality/withering technology引用本文复制引用
宋振硕,杨军,王让剑,孔祥瑞,郭吉春..新选801与新选802绿茶品质鉴定及配套工艺试验[J].茶叶科学技术,2012,(3):19-22,25,5.基金项目
福建省农业科学院青年科技人才创新基金(2011QB-3)、福建省公益类科研院所专项(2011R1014-2) （2011QB-3）
