Abstract:

By sensory evaluation and determination of main quality components, this paper discussed the suitability of main tea varieties in Taishun area for processing Taishun yellow tea. The results of sensory evaluation showed that except for Yayang local tea, Yangshang local tea and Yangshang Xiaobai, all other varieties of tea samples performed well, among which Pengxi local tea scored the highest, with a value of 94.13. The test results of quality components showed that the contents of water extracts among tea samples were relatively close, and their values were all above 44%. Except that the content of tea polyphenols in Yayang local tea was relatively low (15.57%), the content of tea polyphenols in other samples did not reach significant difference. The content of amino acids ranged from 2.80% to 4.90%, among which the content of Luoyang local tea was the highest. The components of catechins in different tea samples were quite different. From the total amount, except for Jiaming No.1, which was relatively low (10.88%), the other samples were relatively close (11.17%-13.37%). The results of principal component analysis based on the comprehensive score of sensory evaluation showed that the contents of epigallocatechin, caffeine and tea polyphenols had a greater impact on the quality of tea samples. The comprehensive test results showed that Pengxi local tea, Taishanghuang tea, Jiaming No. 1 tea and Luoyang local tea had good suitability for processing yellow tea.

Key words: Taishun, main varieties, yellow tea, suitability