多品种红茶及崇州枇杷红茶风味特点的比较

四川崇州枇杷茶,被选为国家良种,但相关研究不多。通过建立感官审评小组,对五款四川红茶就干茶、茶汤及叶底三个因子十二项指标进行评估,经过SPSS17.0统计分析有意义后,最终发现五款茶的感官评分从高到低依次为1号、5号、3号、2和4号。崇州枇杷茶的大叶种可能较小叶种更适宜制作红茶,但在工艺制作经验丰富制作者调控下,小叶种也可制作出令人满意的红茶。非枇杷茶树种在合理的制作工艺调控下,也可能会有较优表现,进一步的研究还需要深入。

Flavor Comparison of Chongzhou Loquat Black Tea (Camelia sinensis cv.Chongqingpipacha) and Other Varieties Black Tea

After Sichuan Chongzhou Loquat tea(Camelia sinensis cv.Chongqingpipacha)tea was selected as a national fine variety,the related research is still not enough.Through the establishment of the sensory review team,five Sichuan black teas were evaluated on the three indicators of dry tea,tea soup and left-drunk leaf.Af?ter statistical analysis by SPSS17.0,the sensory scores of the five teas were finally found.From high to low,they are No.1,No.5,No.3,No.2 and No.4.The large leaf species of Chongzhou scented tea may be more suitable for making black tea,but under the control of the craftsmanship and experienced producers,the lobular species can also produce satisfactory black tea.Non-tea tree species may also perform better under the control of reason?able production techniques.More researches should be made.