Effects of Soil Characters on the Tea Quality in the Tea Region of Qin-Ba Mountain,Hubei Province,PR China

作     者：Yu-Qiong Chen Xie-Shu Wang Cheng-Jun Guo Jin Huang Zhi Yu De-Jiang Ni 

作者机构：Key Laboratory of Horticultural Plant BiologyMinistry of EducationHuazhong Agricultural University Longwangya Tea farm of Zhuxi County 

出 版 物：《茶叶》 (Journal of Tea)

年 卷 期：2013年第39卷第4期

页      面：212-219页

学科分类：09[农学] 0903[农学-农业资源与环境] 090203[农学-茶学] 0902[农学-园艺学] 090301[农学-土壤学] 

基　　金：supported by "Twelfth Five Year" National Science and technology project in rural areas (2011BAD01B02-11) 

主　　题：茶叶品质 土壤特性 秦巴山区 湖北省 营养元素含量 茶区 中国 生化成分 

摘      要：Based on the analysis of physical and chemical properties of soil,nutrient elements and biochemical compositions of tea leaves,the relationship between soil characters and tea quality was *** results showed that soil total phosphorus,potassium,available potassium,copper and zinc were the main factors which affected and limited the content of nutrient elements of tea ***,soil pH,organic matter,total nitrogen,potassium,exchangeable calcium,magnesium,available copper and zinc were the main factors affecting and limiting the content of biochemical compositions in tea *** quality could be improved by controlling these soil factors.