| 高香茶树新品种春闺的选育与品质鉴定 |
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| 引用本文： | 王秀萍,钟秋生,陈常颂,林郑和,陈志辉,单睿阳,游小妹,陈荣冰,余文权.高香茶树新品种春闺的选育与品质鉴定[J].福建农业学报,2017,32(6). |
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| 作者姓名： | 王秀萍 钟秋生 陈常颂 林郑和 陈志辉 单睿阳 游小妹 陈荣冰 余文权 |
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| 作者单位： | 1. 福建省农业科学院茶叶研究所/国家茶树改良中心福建分中心,福建 福安,355015;2. 福建省农业科学院,福建 福州,350003 |
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| 基金项目： | 国家茶叶产业技术体系项目，福建省科技计划项目——省属公益类科研院所基本科研专项，福建省农业科学院科技创新团队PI 项目 |
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| 摘 要： | 春闺Camellia sinensis(L.)O.Kuntze是从黄旦自然杂交后代中采用单株选育法育成的灌木型、小叶类、晚生茶树新品种。2002-2014年连续十几年的品比及区域试验表明,其定植成活率高,生长势较强,持嫩性较强,产量较高,抗性强。春闺一芽二叶春梢约含水浸出物41.4%、茶多酚17.8%、氨基酸4.2%、儿茶素总量13.3%、咖啡碱3.8%,其中茶多酚含量低于对照种黄旦(21.6%),而儿茶素品质指数明显高于黄旦、铁观音、肉桂、毛蟹;且茶氨酸、苯丙氨酸、精氨酸和氨基酸总量都高于黄旦。品质鉴定结果表明,其适制性广、制优率高、品质优。制乌龙茶,有特殊香气且浓郁持久,味醇、汤中有香;制绿茶香浓郁、带花香,味醇爽或浓醇鲜甘、汤中花香显。春闺品种综合性状优良,适宜在福安及相似气候类型茶区推广种植。
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| 关 键 词： | 茶树品种 春闺 高香 品种选育 品质鉴定 |
Breeding and Characterization of a New Highly Aromatic Tea Cultivar,Chungui |
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| WANG Xiu-ping,ZHONG Qiu-sheng,CHEN Chang-song,LIN Zheng-he,CHEN Zhi-hui,SHAN Rui-yang,YOU Xiao-mei,CHEN Rong-bing,YU Wen-quan.Breeding and Characterization of a New Highly Aromatic Tea Cultivar,Chungui[J].Fujian Journal of Agricultural Sciences,2017,32(6). |
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| Authors: | WANG Xiu-ping ZHONG Qiu-sheng CHEN Chang-song LIN Zheng-he CHEN Zhi-hui SHAN Rui-yang YOU Xiao-mei CHEN Rong-bing YU Wen-quan |
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| Abstract: | ChunguiCamellia sinensis (L.) O.Kuntze]was a new, highly aromatic tea variety cultivated after a systematic selective breeding from Huangdan.In numerous comparative and nationwide regional tests during 2002-2014, Chungui plants was characterized as a late-budding, small lamina, shrub-type tea variety.Comparing to Huangdan, it showed a higher transplanting survival rate, stronger growth vigor, greater yield, better shoot tenderness-keeping, and higher disease-resistance.The spring leaves of Chungui contained 41.4% water extracts, 4.2% amino acids, and 3.8% caffeines.At 17.8%, the polyphenol content of Chungui was lower than that of Huandan (i.e., 21.6%).On the other hand, the quality index on catechins was higher than that of Huangdan, Tieguanyin, Rougui or Maoxie.And, Chungui had higher contents of amino acids, such as theanine, phenylalanine, arginine, and total amino acids, than those of Huangdan.The overall quality evaluation suggested that Chungui was suitable for making a wide varieties of high quality teas.For instance, the oolong tea made from Chungui rendered a rich and full taste, as well as lasting fragrance, and the green tea was strongly aromatic, and sweet tasting.It was considered most suitable for cultivation in Fu''an and/or regions of similar climate. |
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| Keywords: | tea cultivars Chungui highly aromatic breeding quality evaluation |
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