【摘要】 对龙井43和福鼎大白茶两个品种春季前期、中期、后期的信阳毛尖茶的茶多酚、儿茶素、氨基酸、咖啡碱和叶绿素等化学成分以及感官品质的变化进行了初步研究。结果表明,春季由前期到后期,信阳毛尖茶的茶多酚、儿茶素和叶绿素的含量逐渐增多,而氨基酸和咖啡碱的含量逐渐减少。信阳毛尖茶感官品质,春季前期到后期滋味逐渐变浓,而鲜爽度逐渐降低;后期茶叶色泽较前期绿。更多还原

【Abstract】 The changes of the main chemical compound contents,including tea polyphenols,amino acids,caffeine,chlorophyll,catechins,etc.and sense organ quality in Xinyangmaojian tea made from Longjing 43 and Fudingdabaicha varieties in earlier,middle and later period of spring were studied.The results showed that,from the earlier period to the later period,the polyphenols and chlorophyll increased,and amino acids and caffeine reduced gradually,while the sense organ quality such as the taste turned from fresh and refreshing to dense gradually,and the color and luster become greener.更多还原