发酵力是红茶品质育种中最重要的性状之一.红茶的品质潜力受发酵力和单宁含量(多酚类中的儿茶素类)影响较大.据以前估计,这两个变量作用了各品种的红茶品质变异的50～60%.氯仿发酵法作为一种简便的红茶品质鉴定法,其比用单宁含量更为有 Fermentation power is one of the most important traits of black tea quality breeding.The quality potential of black tea is greatly affected by the fermentative power and tannin content (catechins in polyphenols) .According to the previous estimation, these two variables work Varieties of black tea quality variation of 50 to 60% .Chloroform fermentation method as a simple black tea quality identification method, which is more than the content of tannin