【摘要】 选择广西壮族自治区3个不同品种的六堡茶毛茶为原料，进行不同比例的拼配，通过相同的渥堆发酵工艺制得六堡茶成茶，以探讨不同品种毛茶原料拼配对六堡茶成茶综合品质的影响。结果表明：拼配工艺可以提升成品茶感官品质；毛茶原料等比例拼配制得的成茶感官品质普遍不如按不同比例拼配制得的成茶；凌云种毛茶(LY)与云大种毛茶(YD)原料拼配时相融性高，而桂青种(GQ)与二者的相融性较低；LY和YD比例为7∶3时，感官品质综合评分最高，为生产优质广西六堡茶的最适合原料拼配方案；为扩大广西六堡茶优良产品产量，也可以GQ为主料，LY为调剂，拼带YD,三种毛茶原料以6∶3∶1拼配后进行加工。更多还原

【Abstract】 Using three different varieties of Guangxi Liubao raw tea as materials, blending was conducted at varying ratios, and the finished Liubao tea was produced through the same pile-fermentation process to investigate the impact of blending different raw tea materials on the overall quality of the final product. The results showed that the blending process can enhance the sensory quality of the finished tea; teas produced by blending raw materials in equal proportions generally exhibited inferior sensory quality compared to those blended in varying ratios. The compatibility between Lingyun variety(LY) and Yunda variety(YD) raw tea materials was high, while Guiqing(GQ) demonstrated lower compatibility with both. The blend with a LY-to-YD ratio of 7:3 achieved the highest overall sensory quality score, making it the most suitable blending formula for producing high-quality Guangxi Liubao tea. To increase the yield of premium Guangxi Liubao tea, a blend primarily based on GQ, supplemented with LY and incorporating YD, processed at a ratio of 6:3:1, can also be adopted.更多还原