CAJ | 학술논문

为充分利用武夷山夏暑茶资源和开发武夷名丛红茶，以向天梅、金毛猴、玉井流香三种武夷名丛夏暑茶鲜叶为原料，参照传统工夫红茶初制工艺，研究了其适制性及品质特征。结果表明：制得的红茶各生化成分以玉井流香红茶最丰富，向天梅红茶最少，其中氨基酸、黄酮类含量差异显著，而水浸出物、茶多酚、咖啡碱含量差异达到极显著水平；感观审评综合得分由高到低依次为：向天梅（83．85）＞金毛猴（79．5）＞玉井流香（77．8）。武夷名丛向天梅夏暑红茶综合表现较好，较适宜加工夏暑红茶，其香气甜浓，滋味甜醇，具备较好的红茶品质。
위충분이용무이산하서다자원화개발무이명총홍다，이향천매、금모후、옥정류향삼충무이명총하서다선협위원료，삼조전통공부홍다초제공예，연구료기괄제성급품질특정。결과표명：제득적홍다각생화성분이옥정류향홍다최봉부，향천매홍다최소，기중안기산、황동류함량차이현저，이수침출물、다다분、가배감함량차이체도겁현저수평；감관심평종합득분유고도저의차위：향천매（83．85）＞금모후（79．5）＞옥정류향（77．8）。무이명총향천매하서홍다종합표현교호，교괄의가공하서홍다，기향기첨농，자미첨순，구비교호적홍다품질。
In order to make full use of summer tea resources in Wuyi mountain and develop the Wuyi Mingcong black tea ,taking the three of Wuyi Mingcong summer fresh tea leaves of Xiangtianmei ,Jinmaohou and Yujingli-uxiang as raw material ,traditional processing technology of Gongfu black tea ,the adaptability and quality char-acteristics were studied .The results indicated that the biochemical components of them were rich ,and the Yu-jingliuxiang black tea had the most biochemical components and the Xiangtianmei black tea had the least .The differences of the amino acids and the flavonoid contents were obvious ,and the contents difference of aqueous extracts ,polyphenols and caffeine were reached significant level .The composite scores of the three kinds black tea for sensory evaluation were that Xiangtianmei (83 .85)>Jinmaohou (79 .5) >Yujingliuxiang (77 .8) .Com-pared with three kinds of Wuyi Mingcong black tea ,Xiangtianmei was generally supposed to be the best one which is suitable for processing black tea in summer with rich fragrance ,sweet taste and excellent quality .