摘要
为探究不同茶树品种(系)加工舒城小兰花茶的适制性,以安徽省12个不同茶树品种(系)为材料,进行农艺性状观测,并对12个茶树品种(系)所制的茶样进行感官审评和理化成分分析。‘白霜2号’发芽密度最大,‘白霜1号’茶样感官审评得分最高,‘舒茶早’茶样茶氨酸含量最高。通过德尔菲法进行专家问卷,结合层次分析法,形成含5个一级指标(感官品质、生化成分、生物学性状、抗性指标、市场评价等)和19个二级指标的综合评价体系。根据评价模型结果得出,综合得分排名前五的茶树品种分别为‘舒茶早’‘响洪甸1号’‘岳西901’‘白霜2号’和‘裕安早’。研究结果可为舒城小兰花茶适制品种选育和推广提供参考。
To investigate the processing suitability of different tea plant varieties for Shucheng Xiaolanhua Tea,12 tea cultivars from Anhui Province were selected as experimental materials.Agronomic trait were observed,and sensory evaluation and biochemical composition analysis were performed on the processed tea samples.Among them,‘Baishuang 2’exhibited the highest bud density,‘Baishuang 1’achieved the highest sensory evaluation score,and‘Shuchazao’contained the highest theanine content.Subsequently,the Delphi method was employed to conduct expert questionnaires,combined with the Analytic Hierarchy Process,to establish a comprehensive evaluation system comprising five first-level indicators(sensory quality,biochemical composition,biological traits,resistance indicators,and market evaluation)and 19 second-level indicators.Based on the evaluation model results,the top five cultivars in terms of comprehensive scores were identified as‘Shuchazao’,‘Xianghongdian 1’,‘Yuexi 901’,‘Baishuang 2’and‘Yuanzao’.The findings provide a valuable reference for the selection and promotion of suitable cultivars for Shucheng Xiaolanhua Tea production.
作者
何远庆
吴军
陈志鹏
孙劲鸿
李叶云
韦朝领
刘升锐
HE Yuanqing;WU Jun;CHEN Zhipeng;SUN Jinghong;LI Yeyun;WEI Chaoling;LIU Shengrui(State Key Laboratory of Tea Plant Biology and Utilization,Anhui Agricultural University,Hefei 230036,China)
出处
《中国茶叶加工》
2025年第2期22-30,共9页
China Tea Processing
基金
“十四五”国家重点研发项目子课题(2021YFD1601103)
安徽省高等学校省级质量工程教学研究重点项目(2022jyxm453)。
关键词
舒城小兰花茶
加工适制性
茶树品种(系)
德尔菲法
层次分析法
评价模型
Shucheng Xiaolanhua Tea
Processing suitability
Tea varieties
Delphi method
Analytic hierarchy process
Evaluation model
