花青素普遍存在于植物中,由于它的存在,使茶叶长出色泽各异的紫色芽叶。因大多数的花青素都具有苦味,故用紫芽制成的茶叶,往往味苦,严重影响茶叶质量。下面谈谈影响紫芽形成的主要外因和减少紫芽形成的技术措施: 一、光照和氮素营养与紫芽形成据研究,花青素是一类糖甙,是糖代谢的产物,它的含量除受植物本身固有的新陈代谢的影响外,还受到光照和氮素营养等因素的影响。 (一)光照。光照是促进花青素形成和积累 Anthocyanins are ubiquitous in plants and, because of their presence, make purple tea shoots of various colors. Because most of the anthocyanins have bitter taste, so the tea made of purple buds, often bitter, seriously affecting the quality of tea. The following talk about the main external factors that affect the formation of purple buds and reduce purple bud formation technical measures: First, light and nitrogen nutrition and purple buds According to the study, anthocyanins are a class of glycosides, is a product of glucose metabolism, its In addition to the content of the plant itself, the impact of metabolism, but also by light and nitrogen nutrition and other factors. (A) light. Light is to promote the formation and accumulation of anthocyanins