五峰地方茶树品种区试的研究.docVIP

五峰地方茶树品种区试的研究 　　(湖北省农业科学院果树茶叶研究所，武汉430209) 　　 　　摘要：历经6年的品种区域试验结果表明，五峰地方茶树品种212与对照品种福鼎大白茶相比，春梢物候期早1 d，制绿茶栗香持久，比对照增产11．66%，氨基酸#65380;茶多酚#65380;咖啡碱平均含量分别比对照高1．10#65380;3．95#65380;0．15个百分点，酚氨比6．34，适宜制绿茶#65377;五峰107属早芽种，制绿茶清香尚持久，滋味鲜醇尚爽；制红茶外形乌黑紧结，甜香持久，内含物丰富，茶多酚#65380;咖啡碱#65380;水浸出物分别比对照高13．84#65380;1．08#65380;7．53个百分点，适宜制红茶#65380;绿茶#65377;五峰310制绿茶外形紧细深绿尚显毫，氨基酸含量高于对照3．65个百分点，属特异性品种#65377; 　　关键词：茶树；新品种；区域试验 　　中图分类号：S571．1+．037文献标识码：A文章编号：0439－8114(2008)06－0682－03 　　 　　Study on Regional Experiment of Tea Varieties in Wufeng 　　 　　JIA Shang－zhi，MIN Cai－yun 　　(Institute of Fruit and Tea， Academy of Hubei Agricultural Science，Wuhan 430209，China) 　　 　　Abstract： Six tea varieties were investigated in the regional experiment for 6 years． The results demonstrated that “Wufeng 212” sprouted one day earlier than the control variety “Fudingdabaicha”． The plot yield of “Wufeng 212” was 11．66% higher than the control variety． Theaverage contents of tea polyphenols， caffeine and amino acids in selected clone were 1．10%， 3．95% and 0．15% higher than the control variety respectively． Its TP/Amino acids was 6．34， therefore it was suitable for green tea making and had durable fragrance． Tea variety “Wufeng 107”constituent was early sprouting． As for green tea making， it had fairly durable fresh fragrance and tasty flavor． As for black tea making， it had sweet fragrance with black and tight shape． The content of tea polyphenols， caffeine and water extraction were 13．84%， 1．08% and 7．53% higher than the control variety respectively． Therefor it was both suitable for green tea and black tea making． The amino acids content ofcontent in “Wufeng 310” was 3．65% higher than the control variety． It was particular for green tea making with the tight and heavy green shape． 　　Key words： tea plant； new tea variety； regional experiment 　　 　　茶树品种区域试验的目的是在不同农业区域中，对茶树新品种春梢营养芽生育期#65380;制茶品质#65380;鲜叶产量及适应性等主要农艺性状进行系统鉴定，以便进一步了解新品种的特征#65380;特性，客观评价其利用价值[1，2]#65377;本试验受湖北省农业厅经济作物处及湖北省五峰县茶叶局的委托，于2001