The plants that grow on the earth need photosynthesis to carry out the first production. The most important material for this process is chlorophyll, which is also the most important photosynthetic pigment on the earth and can indirectly reflect the growth status of plants. In addition, the criteria for determining the quality of green tea can not be separated from the analysis of chlorophyll content, because it is the main pigment of dry tea and tea green and has a great influence on color. Therefore, the analysis of the chlorophyll content of tea is of great significance in guiding tea processing and improving tea quality. For the determination of chlorophyll content of tea, hand-held chlorophyll meter can be used for accurate and scientific determination. It does not harm tea leaves.
The biochemical determination of Anji white tea shows that the amino acid content is as high as 6% or more, 2 to 3 times higher than that of ordinary tea, and the content of tea polyphenols is about 10%, which is 1 times lower than that of common varieties. The chlorophyll content of buds is very low. In recent years, Anji white tea has been favored by consumers after it was put on the market. However, after the tea was introduced into Jiangsu Province, the study of chlorophyll content and its changes has not been reported. The amount of chlorophyll content is affected by many factors, such as the use of handheld chlorophyll meter. To determine the chlorophyll content of Anji white tea in different seasons and different fresh leaves, in order to explore the changing rules of season and leaves, and provide theoretical basis for improving the processing quality of Anji white tea.
The chlorophyll content of Anji white tea was determined by handheld chlorophyll meter. From March to April in early spring, the content of chlorophyll in Anji white was lower, and it gradually increased with time, and the chlorophyll content remained high from May to October. The chlorophyll content decreased from November to December and stabilized at a lower value. The chlorophyll content in the first leaf of new shoots was smaller in the whole year, lower in early spring and late autumn, and lower in summer and autumn, and the chlorophyll content of the third leaf changed greatly throughout the year. The fifth leaf was due to its The maturity is relatively high, and the chlorophyll content is also high, and it always maintains a relatively high value. Its value is relatively low in the early spring and late autumn, and the maturity is high and the chlorophyll content is high. With the increase of temperature and the increase of light intensity in spring, the content of Anqing tea gradually increased, and in the fall, with the decrease of temperature, it also decreased. From the range of change in the content of chlorophyll content in Anjibai, the change trend of the content of the chlorophyll content in the early spring and the end of autumn in the early spring and late autumn is the same, that is, the chlorophyll content increases with the increase of the temperature, and vice versa, and the temperature value is Above 20°C, its content and temperature change performance is not obvious.
In order to be more scientific and accurate, the different leaf positions of Anji white tea were measured using a handheld chlorophyll meter. Anjibai's chlorophyll content increased with the growth of new shoots. The fifth leaf was higher than the third leaf, and the third leaf was higher than the first leaf. There are differences in performance in different seasons. In early spring, the difference in chlorophyll content between leaves is small. With the passage of time, the increase in temperature is more and more different. The difference between the first leaf and the third leaf is obvious. May to October, the third The leaf chlorophyll content is higher than that of the first leaf, and the difference remains high. From November to December, with the decrease of the temperature, the difference gradually decreases. The difference between the two leaves is relatively small at the later period and remains relatively constant, and the chlorophyll content is high in the late autumn. In early spring content.
The accuracy of the chlorophyll content of the Anji white tea and the chlorophyll content of the Anji white tea was consistent with that of the leaf color. The chlorophyll content of the leaves in various parts was greater than that of the spring in summer and autumn. In the season, the low leaf area of ​​the shoot is larger than the leaf area. Therefore, in order to be able to better play the advantages of Anji white tea, it should pick up time in the early spring period of tea return to white, and process high-quality tea.
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