论文部分内容阅读
苦涩味重是影响夏、秋绿茶品质的重要因素。通过对不同季节的茶园进行不同程度的遮荫处理,对茶叶中与茶汤苦涩味相关的主要化学成分进行分析。结果表明,遮荫处理能使茶叶中氨基酸含量增加;茶多酚含量、酚氨比比值降低,优化了氨基酸和儿茶素组分,同时叶绿素含量也增加,从而提高了绿茶的品质。遮荫处理对于夏茶的影响较大,秋茶次之,春茶的影响较小,且双层黑色遮荫网的效果优于单层黑色遮荫网的效果。
Bitter taste is an important factor affecting the quality of summer and autumn green tea. Through the tea plantations of different seasons to different degrees of shade treatment, the main chemical components related to the tea bitter and bitter taste were analyzed. The results showed that the shading treatment could increase the content of amino acids in tea; the content of tea polyphenols, the ratio of phenol to ammonia decreased, and the components of amino acids and catechins were optimized. At the same time, the content of chlorophyll also increased, which improved the quality of green tea. Shading treatment had greater influence on summer tea, followed by autumn tea and spring tea, and the effect of double black shading net was better than that of single black shading net.