摘要
为提高绿茶品质、实现减肥目标,笔者根据茶树生长发育的营养需求设计了一种全营养配方肥,并进行了田间实验。通过测定各处理样茶中水浸出物、氨基酸、黄酮、多酚、蛋白质、可溶性糖、咖啡酸、氨基酸和儿茶素等的含量,探讨了传统施肥与绿茶均衡营养肥对龙井茶品质成分的影响。经综合分析评价,绿茶均衡营养肥在减少施肥量和大幅度减氮减磷及确保龙井茶产量的情况下,显著提高了茶叶的品质和口感。同时与当地传统名茶西湖龙井和梅家坞产顶级龙井茶相比,其各项品质指标无显著性差异。
In order to improve the quality of green tea and achieve the goal of nutrient loss, the author designed a whole-nutritional formula fertilizer and conducted field experiment based on the nutritional requirements of growth and development of tea trees. We studied the effects of traditional fertilization and green tea-specific balanced nutrient fertilizers on the synthesis of nutrients in green tea by measuring the content of its physical and chemical properties such as water extract, amino acids, flavones, polyphenols, proteins, soluble sugars, etc., as well as the content of caffeic acid, amino acids and catechins related to taste. Through comprehensive analysis and evaluation, compared with traditional fertilization, the balanced nutrient fertilizer for green tea, in the reduction of fertilizer application and significant reduction of nitrogen and phosphorus, to ensure the production of longjing tea and significantly improve the quality and taste of tea. At the same time, compared with the local traditional famous tea ‘West Lake Longjing’and ‘Meijiawu Longjing’, there is no significant difference in various quality indicators.
作者
郭志刚
高鹏钊
李冬莲
GUO Zhi-gang;GAO Peng-zhao;LI Dong-lian(Institute of Modem Agricultural Engineering Technology,Yangtze Delta Region Institute of Tsinghua,Jiaxing 314000,China)
出处
《茶叶通讯》
北大核心
2018年第4期12-16,共5页
Journal of Tea Communication
关键词
绿茶
均衡营养肥
减磷减氮
品质
生化成分
Tea
Balanced nutrition fertilizer
Nitrogen and phosphorus reduction
Quality
作者简介
郭志刚(1958-),男,北京人,副教授,主要从事植物营养学方面的研究工作。Email:guozhig@mail.tsinghua.edu.cn.
