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制造武夷岩茶的鲜叶以水仙品种的品质最好,主要是水仙鲜叶中水浸出物和水溶性茶鞣质的含量较多,同时水仙又是一个无性繁殖系,嫩梢生长较整齐,使鲜叶的机械组成较合适。岩茶特别重视香气和滋味,因此要求鲜叶中含有丰富的醚浸出物和水溶性茶鞣质,并成一定比例(约为1∶2)。以各种儿茶素含量而论,要求非酯型的多,酯型的少,两者的比例(参数)愈小愈好。根据化学成分分析资料,都说明第二、三叶嫩梢最适于岩茶制造。从不同季节和不同日期采摘的鲜叶品质而论,也可用上述两种比例来说明。不同季节和 不同嫩度鲜叶品质的好坏,又可用单糖和双糖的相对含量来说明,即单糖愈多愈好而双糖则相反。一天中不同时间采摘鲜叶品质的好坏可能与茶树一天中光合作用的强弱成正相关。
The fresh leaves of Wuyi Yancha produced the best quality of the narcissus varieties, mainly the content of water extract and water-soluble tea tannin in the fresh leaves of narcissus was higher, and Narcissus was a vegetative propagation system. The tender shoot grew more neatly, So that the mechanical composition of fresh leaves more appropriate. Rock tea with a special emphasis on aroma and taste, thus requiring fresh leaves are rich in ether extract and water-soluble tea tannin, and in a certain ratio (about 1: 2). With a variety of catechin content in terms of non-ester type and ester less, the ratio of the two (parameters) the smaller the better. According to the analysis of chemical composition of materials, all shows that the second, three-leaf shoots most suitable for rock tea manufacturing. The quality of fresh leaves picked from different seasons and from different dates can also be illustrated by the above two ratios. The quality of fresh leaves in different seasons and different tenderness can be explained by the relative content of monosaccharides and disaccharides, that is, the more monosaccharides are the better, while the disaccharides are the opposite. The quality of fresh leaves picked at different times of the day may be positively correlated with the intensity of photosynthesis in one day.