MySheen

Quality Identification of Tea breeding

Published: 2024-11-08 Author: mysheen
Last Updated: 2024/11/08, A method for evaluating the quality characters of individuals, types or strains in tea breeding. The quality meaning of tea generally refers to the four factors of "color, aroma, taste and shape", which are collectively referred to as appearance endoplasm. The direct identification of quality is to prepare tea and evaluate its quality according to the picking standards and processing techniques of different kinds of tea. Making tea with a small amount of fresh leaves and small machinery is called "small-scale tea method", that is, the early identification of the quality of young tea trees or individual plants. The indirect identification of quality is based on the correlation between bud leaf shape and finished tea quality, which is identified by field observation and instrumental analysis.

A method for evaluating the quality characters of individuals, types or strains in tea breeding. The quality meaning of tea generally refers to the four factors of "color, aroma, taste and shape", which are collectively referred to as appearance endoplasm.

The direct identification of quality is to prepare tea and evaluate its quality according to the picking standards and processing techniques of different kinds of tea. Making tea with a small amount of fresh leaves and small machinery is called "small-scale tea method", that is, the early identification of the quality of young tea trees or individual plants.

The indirect identification of quality is based on the correlation between the shape of bud leaves and the quality of finished tea, which is identified by field observation and instrument analysis.

Identification of bud and leaf characteristics of ①. The main purpose is to measure the color, tenderness and hairs of bud leaves.

Identification of chemical constituents from buds and leaves of ②. Tea polyphenols, amino acids, caffeine, water extract and so on were determined.

Identification of tea fermentability by ③. In this method, the new shoots of one bud and two leaves were placed in a test tube or other glass container and treated with saturated chloroform steam for 90 minutes to cause the enzymatic oxidation of tea polyphenols and observe the changes of leaf color in fermentation.

 
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