CAJ | 학술논문

茶鲜叶在萎凋过程中的水分变化是茶叶品质工艺调控的重要参数指标。为了解茶树离体春梢的萎凋失水特性，本文选用14份茶树品种的春茶鲜叶（一芽二、三叶和中小开面二至四叶）为供试原料，对其在控温控湿（20～22℃、RH35%～45%）条件下的萎凋失水变化进行跟踪监测。结果表明，伴随水分的不断散失，不同嫩度茶鲜叶失水速率逐步减小，趋近于匀减速变化；茶树新梢萎凋失水速率存在明显的品种差异，但不同茶树品种新梢失水快慢与采摘嫩度无明显相关性。相同采摘嫩度的茶树品种或名枞鲜叶按失水特性可初步划分为“失水较快”和“失水较慢”两种类型，其中具有亲缘关系品种（茗科1号、金牡丹、黄观音和黄棪）一芽二、三叶的萎凋失水表征基本相似，然而茶鲜叶萎凋失水速率并非完全由茶树品种或名枞的资源特性所决定。
다선협재위조과정중적수분변화시다협품질공예조공적중요삼수지표。위료해다수리체춘소적위조실수특성，본문선용14빈다수품충적춘다선협（일아이、삼협화중소개면이지사협）위공시원료，대기재공온공습（20～22℃、RH35%～45%）조건하적위조실수변화진행근종감측。결과표명，반수수분적불단산실，불동눈도다선협실수속솔축보감소，추근우균감속변화；다수신소위조실수속솔존재명현적품충차이，단불동다수품충신소실수쾌만여채적눈도무명현상관성。상동채적눈도적다수품충혹명종선협안실수특성가초보화분위“실수교쾌”화“실수교만”량충류형，기중구유친연관계품충（명과1호、금모단、황관음화황염）일아이、삼협적위조실수표정기본상사，연이다선협위조실수속솔병비완전유다수품충혹명종적자원특성소결정。
Moisture loss of tea shoots during withering is an important parameter index for quality control in tea production. To uncover the dehydration character of tea leaves, the weight loss of spring shoots (two or three leaves and a bud and two to four leaves and a banjhi bud) harvested from 14 kinds of tea cultivars were measured while withering under controlled indoor air conditions set at 20~22℃ with relative humidity of 35%~45%. The results showed that the water loss rates of all tea shoots tended to decelerate gradually with the continuous weight loss. Different water loss rates of tea shoots existed between each tea cultivars, which was not in relation with the shoots maturity. The tea shoots with the same tenderness obtained from different tea cultivars could be divided into two groups, fast type and slow type, on the basis of dehydrating velocity. The identical dehydration character of tea shoots would be found with two or three leaves and a bud, which plucked from those tea cultivars with close genetic relationship, such as Mingke 1, Jinmudan, Huangguanyin and Huangdan (Camellia sinensis), but the dehydration character of tea shoots was not exclusively defined by the properties of tea cultivars.