摘要
以八仙茶和奇兰为对照，研究了优良品种岭头单枞新梢的持水力、发酵性、多酚氧化酶活性和鲜叶的做青工艺参数。结果表明，在不同的相对湿度条件下，一芽二叶的持水力以八仙茶较强，岭头单枞次之，奇兰较弱，且持水力随相对湿度的升高而增强，但相对湿度为７５％和９０％时，三者的持水力接近。发酵性和多酚氧化酶活性以八仙茶最强，岭头单枞次之，奇兰最弱。根据三个品种的持水力、发酵性、多酚氧化酶活性与做青强度系数及品质的关系综合判断，做青强度为：奇兰＞岭头单枞＞八仙茶，即当岭头单枞做青强度系数为１００时，八仙茶两处理做青强度系数分别为８４、８４．７，奇兰两处理做青强度系数分别为２２０．８、２１５．
Moisture keeping ability of shoots,fermentation character,activity of polyphenol oxidase and Zuoqing technique parameters of Lingtou Dancong's fresh leaves were studied,cultivars of Baxian and Qilan as controls.Results showed that moisture keeping ability of one bud and two leaves was the strongest for Baxian,the next for Lingtou Dancong and the least for Qilan,and they all increased with relative humidity.Under the relative humidity of 75 % and 90 % the moisture keeping ability of the three cultivars differed only slightly.Fermentation character and activity of polyphenol oxidase were the strongest for Baxian,the next for Lingtou Dancong and the least for Qilan.Comprehensively judging the relations between moisture keeping ability,fermentation character,activity of polyphenol oxidase and coefficient of Zuoqing strength and tea quality,the Zuoqing strength should be in order as Qilan>Lingtou Dancong>Baxian.It meant that when the coefficient of Zuoqing strength of Lingtou Dancong was given 100,those of two treatments of Baxian cultivar were 84 and 84 7 individually,those of Qilan cultivar's were 220 8 and 215 3 individually.High tea quality could be got with above coefficient of Zuoqing strength.
出处
《茶叶科学》
CAS
CSCD
1998年第2期108-112,共5页
Journal of Tea Science
关键词
乌龙茶
品种
岭头单枞
做青
茶叶加工
Lingtou Dancong Moisture keeping ability Fermentation character Zuoqing technique Coefficient of Zuoqing strength
