福云杂交后代茶树新品种（系）白茶适制性研究

崔宏春; 黄海涛; 郑旭霞; 赵芸; 张建勇; 敖存; 师大亮; 窦立耿

doi:10.13386/j.issn1002-0306.2022030324

福云杂交后代茶树新品种（系）白茶适制性研究

Suitability of White Tea Made from New Tea Varieties (Lines) of Fuyun Hybrid Offspring

摘要

摘要: 为了解‘福云14’、‘791201’、‘福云12-24’、‘730430’、‘福云12-27’、‘780810’、‘福云10-27’、‘眉峰’、‘福云9-6’、‘790218’、‘福云5-23’、‘福云4-12’、‘740208’、‘790118’、‘780710’15个福云杂交后代茶树新品种（系）的白茶适制性，以‘福鼎大白’品种为对照，分析了其感官品质和主要理化成分，并进行了相关性分析和主成分（PCA）分析。结果表明：15个福云杂交后代茶树新品种（系）所制白茶具有外形毫色银白、汤色浅嫩绿明、滋味清鲜、毫香显、肥嫩成朵优良品质特征，除‘790118’、‘790218’和‘眉峰’外，其余品种感官审评总分均比对照‘福鼎大白’评分高，并且得分在93分以上的有‘福云4-12’、‘福云10-27’、‘福云12-24’；理化分析结果显示，‘福云4-12’、‘福云10-27’、‘福云12-24’、‘791201’、‘790118’、‘福云14’、‘791201’、‘730430’、‘福云12-27’、‘眉峰’、‘福云9-6’、‘740208’品种加工白茶的水浸出物含量、儿茶素总量显著高于对照‘福鼎大白’（P<0.05），‘福云10-27’、‘福云12-24’、‘791201’、‘740208’、‘790118’、‘福云12-27’、‘780810’、‘福云10-27’、‘眉峰’、‘福云9-6’、‘790218’、‘福云5-23’品种加工白茶的咖啡碱含量与对照无显著差异（P>0.05），15个茶树新品种（系）加工白茶的茶多酚含量均显著高于对照（P<0.05），‘福云10-27’、‘福云12-27’加工白茶的氨基酸含量显著高于对照（P<0.05），‘福云10-27’、‘福云12-27’加工白茶的酚氨比与对照无显著差异（P>0.05），15个茶树新品种（系）加工白茶的茶汤L^*值与对照无显著差异（P>0.05）；相关性和主成分分析结果显示，15个福云杂交后代茶树新品种（系）加工的白茶归为4类，与前述感官评价和理化成分分析基本吻合。综合评价表明，‘福云4-12’、‘福云10-27’、‘福云12-24’品种加工白茶的品质相对更优。

Abstract: The suitability of white tea made from 15 new tea varieties (lines) of Fuyun hybrid offspring were analyzed by sensory and chemical components evaluation, correlation analysis and principal component analysis (PCA). These 15 varieties were 'Fuyun 14', '791201', 'Fuyun 12-24', '730430', 'Fuyun 12-27', '780810', 'Fuyun 10-27', 'Meifeng', 'Fuyun 9-6', '790218', 'Fuyun 5-23', 'Fuyun 4-12', '740208', '790118', '780710', 'Fuding Dabai'. The control variety for suitability research was 'Fuding Dabai'. The quality characteristics of white tea made from new varieties (lines) were silver-white appearance, light green and bright soup color, fresh and sweet taste, prominent fragrance, and tender and tender leaves. The total sensory evaluation scores of white teas made from '790118', '790218' and 'Meifeng' varieties were lower than those of the control. The total sensory evaluation scores of white teas made from other 12 varieties were higher than those of the control variety. The sensory evaluation scores of teas made from 'Fuyun 4-12', 'Fuyun 10-27', and 'Fuyun 12-24' varieties were all above 93 points. The water extracts content and catechins content of teas made from 'Fuyun 4-12', 'Fuyun 10-27', 'Fuyun 12-24', '791201', 'Fuyun 14', '791201', '730430', 'Fuyun 12-27', 'Meifeng', 'Fuyun 9-6', '740208' and '790118' were significantly higher than those of 'Fuding Dabai' (P<0.05). The caffeine content of teas made from 'Fuyun 10-27', 'Fuyun 12-24', '791201', '791218' '790118', 'Fuyun 12-27', '780810', 'Fuyun10-27', 'Meifeng', 'Fuyun 9-6', '790218' and 'Fuyun 5-23' varieties had no significant difference with the control variety. The tea polyphenols content of white tea made from 15 new tea varieties (lines) was significantly higher than that of the control variety (P<0.05). The amino acid content of teas made from 'Fuyun 10-27' and 'Fuyun 12-27' was significantly higher than that of the control variety (P<0.05). The content ratio of tea polyphenols to amino acids of teas made from 'Fuyun 10-27' and 'Fuyun 12-27' had no significant difference with the control variety. The L^* value of teas made from 15 new tea varieties (lines) had no significant difference with the control variety. The white tea made from 15 new tea varieties (lines) of Fuyun hybrid offspring were classified into 4 categories by correlation analysis and principal component analysis. The qualities of white teas processed by 'Fuyun 4-12', 'Fuyun 10-27', 'Fuyun 12-24' varieties were relatively better than white teas processed by other varieties.