光温因子对湄潭翠芽春茶品质的影响

摘要

In order to provide theoretical references for improving the quality of spring tea by regulating daylength and temperature of tea garden in spring, Fuding Dabaicha and Qianmei 601 of Meitancuiyagreen tea samples were studied in the experiment.The change law of quality components in different harvesting time (pre-Qingming Festival and pre-Grain rain) was determined in the lab, according to temperature and light of tea garden during the growth period in spring.The results showed that the quality of spring tea " Meitancuiya" decreased with the increase of temperature and light intensity.Moreover, the quality of tea picked during Grain rain was lower than that of pre-Qingming Festival.The quality of tea had obvious physiological response to the temperature and light during the growing period, and the increase of light intensity and amount was the main factors causing the decline of tea quality.In order to stabilize the quality of spring tea, shading and filtering measures could be taken to improve the quality of late spring tea in tea garden after Qingming Festival.%为探索通过调控春季茶园光温生态因子提升茶叶品质的理论依据, 以福鼎大白茶和黔湄601茶为研究对象, 结合春茶生长期间茶园温度和光照数据, 分析不同采收期 (清明前、谷雨前) 茶叶品质成分的变化规律.结果表明:湄潭翠芽春茶品质随温度升高、光照增强而有所下降, 谷雨茶品质低于明前茶;茶叶品质对生长期间温度、光照的变幅有明显的生理响应, 光照增强和日照量增大是引起茶叶品质下降的主导因素.为稳定春茶品质, 可考虑在清明节后在茶园通过遮光、滤光的调控措施来提高后期春茶品质.