不同品种制芽形开化龙顶茶品质差异分析

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中图分类号：TS272.5；S571.1 文献标识码：A文章编号：1000-3150（2025）09-66-8

Quality Analysis of Bud-Shaped Kaihua Longding Tea Processed from Different Cultivars

WANG Yongqi1²， YUANHaibo，LI Ranyang1，XU Xinxin'，WUShuinu12，WANGJinjin1"

1.Tea Research Institute， Chinese Academy of Agricultural Sciences，Hangzhou 31ooo8， China;

2.AgricultureandRuralBureauofKaihuaCounty，Kaihua3243oo，China

Abstract：To identify suitablecultivars forbud-shaped Kaihua Longding tea，this study investigated sixcultivars （Jiukeng population，Fuding Dabaicha，Cuifeng，Longjing 43，Baiyel1，and Huangjinya）through systematic analysis of sensory quality， chemical components and objective quantitative indicators.The research explored quality diferences among bud-shaped Kaihua Longdingteas procesed from these cultivars.The results reveal distinct qualitycharacteristics among the diferent cultivars，with Baiye1 beingthe most suitablefor tea production.Tea processed from Baiye1 exhibited significantly highestEGCGandEGCcontents，liquor brightnes，andumami intensityalong withlowerphenol-toamino acidratioandcaffeine levels.Itdemonstrates straight greenishappearance，apricot-green brightliquor，fresh floralaroma， and efreshing umami taste，representing theoptimaloverallquality.Teaprocessdfrom Huangjinyashowedthe highest free aminoacidandtheaninecontents，withlowestcaffeineandphenol-to-aminoacidratio，displaying goldenappearance， pale yellow bright liquor， glutinous rice aroma，and mellow refreshing taste.Tea processed from Jiukeng population， Fuding Dabacha，Cuifeng，andLongjing 43withrefreshingflavorsandrespectivearomaticprofilesoffresh，floral，fresh， and chestnut notes，among whichFuding Dabaicha showed relatively beter quality.This research provided theoretical support for standardized processing of bud-shaped Kaihua Longding tea with different characteristics. Keywords： bud-shaped Kaihua Longding tea， cultivars，sensory， quality components， Baiye 1

绿茶是中国产量和消费量最大的茶类，也是茶产业中最具特色和产业优势的茶类。（剩余9751字）