南方农业学报2026，Vol.57Issue(8)：2359-2374,16.DOI:10.3969/j.issn.2095-1191.2026.08.006
不同产区毛茶加工六堡茶品质差异分析
Quality difference analysis of Liupao tea processed from rough tea of different production areas
摘要
Abstract
[Objective]This study aimed to investigate the quality differences and suitability of rough tea of different tea varieties across different production areas after using techniques of Liupao tea processing,providing scientific basis for diversified raw material selection and technique optimization of Liupao tea.[Method]First-grade rough tea sourced from three production areas in Guangxi(Cangwu County population variety and Lingyun Baihao),Yunnan(Yunnan large-leaf variety and Zijuan),and Hunan(Anhua population variety and Yuntai large-leaf variety)were used as raw ma-terials.Finished tea was made using modern Liupao tea processing techniques,and sensory evaluation,physicochemical component detection,gas chromatography-mass spectrometry technology,and multivariate statistical methods were uti-lized to compare their differences in sensory characteristics,taste substances,and aroma characteristics.[Result]The quality of Liupao tea made from different rough teas varied markedly:Liupao tea made from Cangwu County population variety had the highest comprehensive sensory score of 92.00,with tight strands,deep red and bright infusion,mellow and sweet taste,aged aroma with distinct medicinal notes,dark brownish-black and soft infused leaves;the comprehen-sive score of Zijuan Liupao tea was the lowest at 88.50.Physicochemical analysis showed that,the Liupao tea processing technique could significantly degrade tea polyphenols and ester catechins in rough tea(P<0.05),effectively reducing the bitterness and irritability of infusion,making the overall taste more mellow and smooth.Yunnan large-leaf variety,Lingyun Baihao tea,and Zijuan Liupao tea retained relatively high contents of catechin substances,gallic acid,and caffeine,with a rich and layered taste;Cangwu County population variety,Anhua population variety,and Yuntai large-leaf variety could more completely degrade ester catechins in Liupao tea,with higher theophylline content and a more mellow taste.Cluster results of taste components showed that,the rough tea from Yunnan production areas clustered into one group,while the rough tea from Guangxi and Hunan production areas clustered into another group,with a clear sepa-ration between rough teas from Guangxi and Hunan;after processing with the Liupao tea technique,the Liupao teas made from Cangwu population variety,Anhua population variety,and the Yuntai large-leaf variety clustered into one group,while the Liupao teas made from Yunnan large-leaf variety,Zijuan,and the Lingyun Baihao clustered into another group.Aroma component analysis showed that,olefins,alkanes,and alcohols were the main volatile components of Liupao tea.Principal component analysis and hierarchical cluster analysis showed that,the aroma of Liupao tea samples into two groups:Group Ⅰ(Anhua population variety,Yuntai large-leaf variety)and Group Ⅱ(Cangwu County popula-tion variety,Yunnan large-leaf variety,Lingyun Baihao,and Zijuan).Based on the standard of variable importance to projection(VIP)>1,37 differential components were identified,including α-selinene,α-alaskene,α-calacorene,lina-lool,(+)-β-cedrene,and dihydroactinidiolide.α-Selinene and α-alaskene were only detected in Liupao teas made from Anhua population variety and Yuntai large-leaf variety,with significantly higher relative contents of α-calacorene and(+)-β-cedrene in these two tea samples compared to others.For Group Ⅱ tea samples,the relative contents of linalool,α-ionone,dihydroactinidiolide,δ-cadinene,and(+)-γ-cadinene were higher.[Conclusion]The genetic background of rough tea varieties and the primary processing techniques are key factors determining the sensory quality and volatile fla-vor substance composition of Liupao tea,regulating their flavor component differences and quality differentiation.Six rough tea varieties from the three production areas are suitable for producing Liupao tea.Cangwu County population va-riety exhibits typical flavor characteristics of Liubao tea,a mellow and smooth taste and a deep red infusion,which de-monstrates superior quality and is suitable as base tea.Lingyun Baihao tea and Yunnan large-leaf variety show balanced comprehensive quality,making them potential raw materials for developing high-quality Liubao tea.Yuntai large-leaf variety(high theophylline),Zijuan(rich in alcohol aroma),and Anhua population variety(rich in alkene aroma)can serve as blending ingredients for specialty Liupao tea.关键词
六堡茶/毛茶/不同产区/滋味品质/香气成分Key words
Liupao tea/rough tea/different production areas/taste quality/aroma components分类
农业科技引用本文复制引用
杨益欢,王雨鑫,潘雯婧,甘爽,江智艺,黄丽蕴,连娜娜,吴健华,邱瑞瑾..不同产区毛茶加工六堡茶品质差异分析[J].南方农业学报,2026,57(8):2359-2374,16.基金项目
广西科技重大专项(桂科AA20302018-2) （桂科AA20302018-2）
科技先锋队"强农富民""六个一"专项行动项目(桂农科盟202606-3) （桂农科盟202606-3）
梧州市科技计划项目(202202073) Guangxi Science and Technology Major Project(Guike AA20302018-2) （202202073）
Pioneer of Science and Technology's"Strengthening Agriculture and Enriching the People"and"Six Ones"Special Action Project(Guinong-kemeng 202606-3) （Guinong-kemeng 202606-3）
Wuzhou Science Technology Plan Project(202202073) （202202073）
