東部茶區季節性製茶品質特徵及技術改良

Abstract

本文主要目的乃探討東部地區茶樹栽培品種各季節間製茶品質及化學成分之分析，作為採摘作業及製茶品質之參考，試驗結果如下： 早春茶及春茶氣溫較低，包種茶香味品質以青心鳥龍最高，台茶12號次之，台茶17號最差；冬茶則以台茶12號品種較優。種植面積日漸擴充之台茶12號產期較青心大冇早，產量高，樹勢強，抗旱及抗枝枯病強，與青心烏龍產期分開可達產期調節之效果。化學成分分析比較，可溶分含量以春茶最高，夏茶次之，秋茶、冬茶及早春茶含量較低，此與東部早春茶及晚冬茶滋味淡薄有關；咖啡因含量以台茶17號夏茶含量最高，台茶12號夏茶次之，青心大冇早春茶含量最低。氨基酸含量以春茶最高，夏茶次之，早春茶及晚冬茶含量較低。東部茶區春末及夏季所製包種茶苦澀味較重，製作過程中宜重萎凋輕攪拌，減少苦澀味之產生。 The quality on the aroma and taste of pauchong tea made by Chinshin Oolong was the best, TTES No. 12 was better and TTES No. 17 was worse in the early spring and spring seasons, the pauchong tea of TTES No. 12 was the best in the winter season. Soluble solid content of spring tea was highest, summer tea was higher and fall, winter and early spring tea were lower. This results showed that the taste of early spring and late winter tea were thin in the eastern tea district. According to the content of caffeine, those of summer tea made by TTES No. 17 was highest, TTES No. 12 was higher, and early spring tea made by Chinsin Dapang was lower, The content of amino acid was highest in the spring season, was higher in the summer season, and was lower in the early spring and late winter seasons. During the late spring and summer seasons in the eastern tea district, the litter taste of pauchong tea was heavy. It is recommended that heavy withering and light shaking were adoptable to decrease the litter taste and improved the quedity of tea.