影響抹茶鮮葉原料產(chǎn)量與品質(zhì)的關(guān)鍵因素研究

摘要：抹茶品質(zhì)與鮮葉原料有密切關(guān)系，文章就茶樹(shù)品種以及覆蓋遮陰、施肥技術(shù)這3個(gè)影響抹茶原料產(chǎn)量、品質(zhì)的重要因素進(jìn)行綜述，同時(shí)提出了提升抹茶質(zhì)量的研究方向，為我國(guó)抹茶園田間生產(chǎn)管理提供參考。

關(guān)鍵詞：抹茶;茶樹(shù)品種;遮陰覆蓋;施肥技術(shù);鮮葉產(chǎn)量;鮮葉品質(zhì)

Research on the Key Factors Affecting the

Yield and Quality of Matcha Fresh Leaves

SHEN Ruihan1，2， HUANG Weihong3， YANG Xiangde1， MA Lifeng1*

1. Tea Research Institute， Chinese Academy of Agriculture Sciences/ Key Laboratory of Tea Biology and Resources Utilization， Ministry

of Agriculture and Rural Affairs， Hangzhou 310008， China; 2. Graduate School of Chinese Academy of Agriculture Sciences，

Beijing 100081， China; 3. Zhejiang Agricultural Technology Extension Center， Hangzhou 310020， China

Abstract： The quality of matcha tea is closely related to the raw materials （fresh leaves）. The article reviewed the three

important factors that affect the yield and quality of matcha raw materials， including tea cultivar， covering and shading，

and fertilization technology. It provided a reference for field production management.

Keywords： Matcha， tea cultivar， covering technology， fertilization technology， fresh leaf yield， fresh leaf quality

抹茶是指采用覆蓋栽培的茶樹(shù)鮮葉經(jīng)蒸汽（或熱風(fēng)）殺青后，干燥制成的葉片原料，經(jīng)研磨工藝加工而成的微粉狀茶產(chǎn)品[1]。（剩余9140字）