茶叶通讯2026，Vol.53Issue(3)：349-356,8.DOI:10.20178/j.cnki.ISSN1009-525X.2026.03.008
云南'勐库大叶种'多茶类适制性研究
Suitability of Mengku Dayecha from Yunnan for Processing Multiple Tea Categories
摘要
Abstract
To scientifically elucidate the suitability of Mengku Dayecha for multiple tea categories,this study used fresh leaf raw materials(one bud and two leaves)as the core control variable,strictly followed national standard processing techniques,and prepared tea samples:sun-dried green tea,ripe Pu'er tea,yellow tea,white tea,and black tea.Systematic quantitative analysis of quality component differences among the five teas was conducted,combined with correlation analysis to unravel their associations with sensory quality.The results demonstrated that processing technology was a critical driver of directional transformation of endogenous substances:non-fermented sun-dried green tea retained the highest levels of tea polyphenols(25.16%);lightly withered white tea showed a significant advantage in amino acid accumulation(2.40%);deeply fermented ripe Pu'er tea achieved high solubilization of endogenous substances(water extract:49.81%)and substantial theabrownin formation(8.02%);black tea,via sufficient enzymatic oxidation,exhibited the highest content of its characteristic flavor compound—flavonoids(1.13 mg/g).The comprehensive quality score ranking was:ripe Pu'er tea(86.23)>black tea(86.17)>white tea(86.10)>sun-dried green tea(85.24)>yellow tea(84.94),this reflects the quality performance of Mengku Dayecha under different processing techniques.Further correlation analysis showed that water extract and amino acids were core positive factors contributing to tea infusion mellowness and freshness;tea polyphenols and caffeine needed to maintain dynamic balance to mitigate bitter off-flavors.Endowed with a rich repertoire of endogenous substances,Mengku Dayecha demonstrated broad process adaptability and exceptional quality potential.This study provided a robust theoretical framework and empirical data to support the refined development of diverse tea products and industrial value enhancement in the Mengku tea-growing region.关键词
茶树/茶叶/加工工艺/'勐库大叶种'/适制性/品质特征Key words
Tea plant/Tea/Processing technology/Mengku Dayecha/Processing suitability/Quality characteristics分类
农业科技引用本文复制引用
张燏,单治国,杨俊青,浦如秋,瞿靖峰,张绮伟,邓忠欢,邓丙盈,张春花..云南'勐库大叶种'多茶类适制性研究[J].茶叶通讯,2026,53(3):349-356,8.基金项目
云南省教育厅项目(2024J1099),普洱学院拔尖创新团队(2023PEXYCXTD001),一流本科课程(2023YLKCZX004、2023YLKCZX005) （2024J1099）
