Quality Identification of Tea breeding
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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Tea cross breeding
The variation of hybrid population was produced by sexual hybridization of tea parents with different genetic characteristics, and then selected to cultivate a new tea variety breeding method. The selection of hybrid parents is related to the success or failure of cross breeding and the level of cross breeding. The general principles are: the parental traits of ① can learn from each other, and the good characters should be outstanding; the adaptability of ② parents to local environmental conditions, especially the materials selected as female parents should have strong adaptability; the flowering period of ③ parents should be consistent, and the knot of female parents should be more consistent.
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Tea breeding techniques
In conventional tea breeding, single plant selection and hybrid breeding are mainly used. More than 90% of the new tea varieties at home and abroad are bred by these two methods. Individual plant breeding is to use natural variation materials, that is, to select a good single plant from the existing tea population, and then expand the number through reproduction, and maintain its excellent characters. Cross breeding is the use of gene recombination and interaction to make it possible for hybrid offspring to have comprehensive parental traits or super-parental types. ① correctly selected parents, ② mastered hybridization technology, and ③ strengthened the management after pollination.
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