Correlation between nitrogen application to tea flushes and quality of green and black teas

被引：22

作者：

Chen, Po-An ^{[1
]}

Lin, Shu-Yen ^{[1
]}

Liu, Chiou-Fang ^{[2
]}

Su, Yen-Shuo ^{[2
]}

Cheng, Hun-Yuan ^{[2
]}

Shiau, Jian-Hsing ^{[2
]}

Chen, Iou-Zen ^{[1
,2
]}

机构：

[1] Natl Taiwan Univ, Dept Hort, Taipei 106, Taiwan

[2] Tea Res & Extens Stn, Yangmei City 326, Taoyuan County, Taiwan

来源：

SCIENTIA HORTICULTURAE | 2015年 / 181卷

关键词：

Caffeine; Catechins; Sensory evaluation; Tea cultivar "TTES No. 12; High-performance liquid chromatography; FERTILIZER APPLICATION; AMINO-ACIDS; PLANTS; MODEL; TASTE;

D O I：

10.1016/j.scienta.2014.10.050

中图分类号：

S6 [园艺];

学科分类号：

0902 ;

摘要：

We treated the tea cultivar TTES No. 12 with different nitrogen fertilizers and prepared black and green teas from these tea flushes. Analyses of nitrogen content and levels of catechins and caffeine of shoots with two leaves and a bud were conducted to understand the influence of these factors on tea quality. Only the nitrogen content showed consistent effects on tea quality, whereas the effects of the other chemical components varied with season. A positive linear regression relationship was observed between nitrogen content of tea flushes and green tea quality, whereas a negative linear regression relationship was observed between nitrogen content and black tea quality. Thus, the quality of black and green teas could be determined based on the nitrogen content of the tea flushes. (C) 2014 Elsevier B.V. All rights reserved.

引用

页码：102 / 107

页数：6

共 35 条

[1] Flavor Characteristics of Seven Grades of Black Tea Produced in Turkey [J].