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茶芽的生长,油菜籽饼比硫铵区优良,但是鲜叶的芽数、芽重、出开度还是硫铵区稍多些。干茶的品质方面,汤色、香气、滋味等内质。以油菜籽饼区优良,特别是多施油菜籽饼区的评分为最高。干茶的成分方面,全氮含量,全氮基酸以硫铵区和缓效肥区为多,热汤可溶成分油菜籽饼为多。氨基酸中含量最多的茶氨酸,占全氨基酸的比率,以油菜籽饼区为最高,硫铵区为低。
The growth of tea buds, rapeseed cake better than ammonium sulfate, but the number of fresh leaves buds, bud weight, the opening of the ammonium sulfate area is slightly more. Dry tea quality, soup color, aroma, taste and other internal qualities. The rapeseed cake area is excellent, especially the multi-rapeseed cake area score is the highest. Dry tea composition, total nitrogen content, total nitrogen amino acids and slow-acting fertilizer area for the more heat-soluble oil soluble rapeseed cake more. Theanine, the most abundant amino acid, accounted for the ratio of total amino acids, with the rapeseed cake area being the highest and the ammonium sulfate area being low.