Research on the Suitability for Different Tea Cultivars Processed into Flat Tea
The flat tea belong to one of famous and high-quality green tea, but most of these products lack their characteristics, without enough competitive strength. The main reason lies in the lack of research into and attention on the suitability for different tea cultivars processed into flat tea. This research used 6 main varieties as the testing materials, namely Tezao 213, Mingshanbaihao, Fuxuan No.9, Fudingdabaicha, Tianfucha No.11 and Sichuan Qunti. The properties of the shoots, the inner constituents, and the fragrance of the tea plants were analyzed, and sensory evaluation was also used, then the suitablity of 6 varieties processed into flat tea was evaluated systematically. The results showed that Mingshanbaihao and Tianfucha No.11 were the most suitable varieties to be made into flat tea with strong aroma, and Fuxuan No.9 and Tezao 213 were the most suitable varieties to be processed into flat tea with green color, and Fudingdabaicha was the most suitable to be processed into flat tea with fresh and strong taste. Sichuan Qunti is not suitable to be processed into flat tea, but into tea with a slim and tinny shape. This research provided theoretic foundation for developing characteristic flat tea based on the unique variety resources.
tea varieties flat tea suitability for manufacture containing ingredients sensory evaluation
Luofan Du Xiao Ma Weiwei Gong Xuejiao Wang Yun
College of Horticulture, Sichuan Agricultural University Yaan, Sichuan, China Tea Research Institute,Sichuan Agricultural Science Academy Chengdu,Sichuan,China
国际会议
哈尔滨
英文
384-388
2012-06-16（万方平台首次上网日期，不代表论文的发表时间）