关键词: 铝, 温度, 茶叶品质, 六堡茶

Abstract: Using Liubao tea group seedlings as materials, under different hydroponic conditions, different aluminum concentrations （0, 50, 100, 200, 400 mg/L） and temperature （5, 15, 25 ℃） was set to treat Liubao tea seedlings. The effects of aluminum and low temperature on the contents of tea dry matter, free amino acids, tea polyphenols, tea polysaccharides and water extracts were studied. The results showed that except for dry matter, the content of other substances increased first and then decreased with the increase of aluminum concentration. The effect of aluminum concentration on dry matter, free amino acids, and water leaching content was small, and there was no significant difference between treatments. Appropriate amount of aluminum can promote the quality of tea to a certain extent; the effect of 100 mg/L treatment is obvious, but excessive aluminum will affect the quality of tea. Except for tea polyphenols and water extracts, temperature had little effect on the contents of dry matter, free amino acids, and tea polysaccharides, and there was no significant difference between treatments. The dry matter and tea polyphenols treated at 5 ℃ are slightly lower than those treated at 25 ℃. The free amino acids, tea polysaccharides and water extracts in tea treated at 5 ℃ and 15 ℃ are higher than those treated at 25 ℃, especially the tea polysaccharides and water extract at 5 ℃. Temperature has a certain effect on the quality of Liubao tea. Treatment of Liubao tea with different concentrations of aluminum or temperature will change the tea quality to some extent.

Key words: aluminum, temperature, tea quality, Liupao tea