高香绿茶新品种桂茗3号选育及其香气分析

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中图分类号：S571.1；TS272.5 文献标志码：A 文章编号：1000－3150（2026）01-43-7

Abstract：The primary breeding objectives were highquality，high yieldandstrong stres resistance，aiming todevelop a premium green tea cultivar with distinctive characteristics，whichis of great significance for constructing a regional tea brand. Using the individual plant selection method，a new tea cultivar，'Guiming 3' was bred from the sexually propagated populationofJiukeng （Camelia sinensis）. Comparative and regional trials conducted from 2016 to 2021 demonstrate that 'Guiming 3′ is a shrub-type，small-leaf， early-sprouting cultivar. It exhibits rich biochemical components， with amino acids of 4.3% ，teapolyphenolsof 19.9% andwater extracts of 48.4% in its spring one-bud-two-leaf shoots. Thetea produced from this cultivar shows excellent quality，particularly for green tea production.It also demonstrates strong coldand drought resistance，as wellasresistance to tea anthracnose.A totalof39aroma compounds were dentified in 'Guiming 3′ green tea， with alcohols being the most abundant （34.96% ），followedbyesters 28.02% ）. The key aroma components included cis-3-hexenyl hexanoate 16.99% ，cis- ⋅β -ocimene （ 12.34% ）and nerolidol （11.44% ）.'Guiming 3′ is ahigh-yielding，high-qualityand highly resistant tea cultivar，suitable forcultivationand promotion intea-growing regions such as Guilin，Hengzhou，Qinzhou and Hechi in Guangxi， China.

Keywords： tea cultivar，'Guiming 3'，breeding，aroma components

绿茶是我国最主要的茶类，在茶叶市场占有率达到 60% 以上，也是广西主要生产的茶类之一。（剩余6310字）