为阐明景迈山古树与生态茶园晒青茶的品质差异,该研究选取景迈山14个古茶园、8个生态茶园的鲜叶为原料按传统晒青茶的工艺加工制得的茶样为研究对象,进行感官审评和品质化学成分测定,结合相关性分析和主成分分析,从不同季节与栽培模式分析两类晒青茶在品质特征的差异。结果表明,从不同栽培模式看,古树晒青茶感官品质优于生态晒青茶,整体表现为外形条索紧结有毫、色泽墨绿,汤色黄绿明亮,香气清香,滋味浓醇回甘,叶底黄绿柔软、有芽;生态晒青茶则为外形条索紧结略有毫、色泽墨绿泛褐,黄绿较明亮,香气清香,滋味较浓醇,叶底黄绿。古树晒青茶氨基酸、咖啡碱、表儿茶素(epicatechin,EC)、表儿茶素没食子酸酯(epicatechin gallate,ECG)、没食子酸(gallic acid,GA)、儿茶素含量整体高于生态晒青茶,而黄酮和可溶性糖含量显著低于生态晒青茶,其他成分差异不显著。古树晒青茶在不同季节品质特征差异明显,秋季古树晒青茶整体优于明前、明后;但其汤色、叶底感官品质与春季相比欠佳,明前春茶叶底表现最佳,为黄绿、柔软、较匀亮、有芽,明后春茶汤色表现最佳,为浅黄绿、较明亮;明前春季古树晒青茶氨基酸、表没食子儿茶素(epigallocatechin,EGC)含量最高,明后春季古树晒青茶可溶性糖、黄酮、EC、儿茶素(catechin,C)、ECG、儿茶素总量最高,秋季古树晒青茶水浸出物、茶多酚、咖啡碱、表没食子儿茶素没食子酸酯、GA含量最高。该研究阐明了不同季节与栽培模式景迈山古树与生态茶园晒青茶的品质差异,对今后古茶树资源利用提供理论依据。
To elucidate the quality differences between sun-dried green tea made from ancient and ecological tea gardens in Jingmai mountain, this study selected fresh leaves from 14 ancient tea gardens and 8 ecological tea gardens in Jingmai mountain as raw materials.The tea samples were processed using the traditional processing technique of sun-dried green tea and subjected to sensory evaluation and chemical composition analysis.Correlation analysis and principal component analysis were employed to investigate the differences in quality characteristics between the two types of sun-dried green tea from different seasons and cultivation modes.The results indicated that the sensory quality of sun-dried green tea from ancient tea gardens was superior to that of ecological tea gardens in terms of cultivation mode.The teas of the ancient tea garden exhibited tightly rolled strips with visible pekoe, dark green color, bright yellow-green liquor, fresh aroma, rich and mellow taste with a sweet aftertaste, and yellow-green, soft, and bud-containing leaves.In contrast, the teas of the ecological tea garden showed tightly rolled strips with slight pekoe, dark green color with a brownish tint, relatively bright yellow-green liquor, fresh aroma, moderately rich taste, and yellow-green leaves.The teas of ancient tea garden generally had higher levels of amino acids, caffeine, epicatechin (EC), epicatechin gallate (ECG), gallic acid (GA), and catechins, while the flavonoid and soluble sugar content was significantly lower than that of the teas of ecological tea garden.However, there were no significant differences between the other components.The quality characteristics of the sun-dried green tea from ancient tea gardens were significantly different among seasons.Autumn ancient tree teas were generally superior to pre-Qingming and post-Qingming teas, although their liquor color and leaf appearance were inferior to those of spring teas.Pre-Qingming spring tea exhibited the best leaf appearance, characterized by yellow-green, soft, relatively bright, and bud-containing leaves, while post-Qingming spring tea showed the best liquor color, presenting as light yellow-green and relatively bright.Pre-Qingming spring ancient tree tea had the highest levels of amino acids and epigallocatechin (EGC) while post-Qingming spring ancient tree tea contained the highest levels of soluble sugars, flavonoids, EC, catechin (C), ECG, and total catechins.Autumn ancient tree teas had the highest levels of water extracts, tea polyphenols, caffeine, epigallocatechin gallate (EGCG), and GA.This study clarified the quality differences between sun-dried green tea from ancient trees and ecological tea gardens in Jingmai Mountain both different cultivation modes and seasons.It will provide a theoretical basis for the utilization of ancient tea plant resources in the future.
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