“桂红2号”传统工艺六堡茶加工过程中品质变化研究

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关键词桂红2号；传统工艺六堡茶；加工过程；品质变化

中图分类号TS272文献标识码A

文章编号 0517-6611（2026）02-0163-03

doi： 10.3969/j.issn.0517-6611.2026.02.029

Abstract[ObjectivelThedynamicchangelwofmainchemicalqualitycomponentscontentandsoupcolorduringtheprocessingofGuhong No.traditioalprocessLubaotaassudiedoprovideteoreticalbasisforthefatiooftraditioalprocessLubaoteafvuality [Method]Teaicomponents（waterextract，freeaminoacid，fine，teapolyphenoontent）andtecoloderenceofteawereomparedandanalyzedduringtheprocesingofGuihong2Liubaotea.Result]Thewaterextractandteapolyphenolsshowedadecreasingtrend duringprocesingeangeofcfeieconentasotobus.Teontetofminocidincreasedndtndecreasedeboutevalue of b*/a* increased with the increase of the boring time，and the L* decreased gradually with the processing process.[ Conclusion] There are diferencesievartiotrsofdifenticalompontsuingtprossngofuogNtadiioalpossbtea. Thecontentsofastringentcompoentsareduced，teontentsofachcomponentareorecordiated，andthecolorofthteagadualy becomesdarker，which lays the foundation forthe formation of special flavor quality of traditional process Liubao tea.

Key wordsGuihong No.2;Traditional technology Liubao tea;Processing procedure;Quality change

桂红2号是采用系统选育法，从临桂区宛田乡的有性系群体大叶种中选育出的优良茶树新品系，品质特征明显，水浸出物含量 46.7% ，氨基酸含量 5.0% ，茶多酚含量 21.9% ，咖啡碱含量 2.79% ，酚氨比 4.38% ，内含物质较丰富，适制红茶、乌龙茶、六堡茶等茶类，特别有利于六堡茶滋味浓厚品质的形成。（剩余5598字）