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茶叶茸毛与品质关系的研究
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摘要:
本文研究了福鼎大毫、福鼎大白茶、毛蟹、迎霜、合肥、祁门槠叶六个茶树品种的一芽二叶新梢茸毛长度、疏密与红茶、绿茶诸品质因子的相关、回归关系,并对茸毛密度与鲜叶化学成分的关系作了探讨。
关键词:  茸毛,茶叶品质,化学成分,相关分析,回归分析
DOI:
基金项目:
STUDIES ON RELATION OF TEA QUALITY TO FINE HAIRS
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Abstract:
Among varieties of tea, the defferences of density and length of the finehairs is remarkable. For same single leaf the density of fine hair near mainvein is thicker, and the length is longer than that of the others elsewhere.The density and length of tender leaves is varied from leaf to leaf in theorder as follows: lst. leaf>2nd.>3rd. The fine hair is abundent in amino acids. Based on the data thus abtained,the author find that the density and length of the fine hair are positivelyinterrelated to the content of nitrogen compound (i. e. amino acid and caffine)and many other quality factors such as appearance, aroma and taste in particular,but negatively interrelated to content of carbohydrate (i. e. water extracts andpolyphnol).
Key words:  Fine hair,Tea qulity,Chemical composition,Interrelated analysis,Regressive analysis

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