Abstract:

To look into the quality of sunny dried tea and it’s inner excellent chemical composition of Menghai, by the method of combining with the sensory evaluation and quality components testing analysis, taking sunny dried tea (old tea tree, ecological tea) in ten villages and towns of Menghai as experimental material ,this study revealed that the Menghai sunny dried tea was tight knot cord, show hair color embellish, thick taste and unforgettable after taste. Taste coordination and strong alcohol after taste of old tea trees were superior to ecological teas. The chemical composition was very abundant in general, the mean value content was water invasion things out 52.34%, amino acids 2.62%, caffeine 3.94%, tea polyhenols 40%, catechines contents 18.28%. Polyphenols monnmer content was Epicatechin gallate (ECG)> Epigallocatechin gallate (EGCG)> Catechin (C)> Epicatechin (EC)> Gallic acid (GA)> Epigallocatechin (EGC), which was superior to general Pu’er raw tea, especially tea polvhenols, catechines content, GA. The elements of content variation coefficient more than fifteen percent are EGC, C, EC, amino acids. In old tee trees, the content of amino acids was inferior to ecological tea, the content variation of amino acids, EGC, ECG was superior to ecological, what showed that the content of most chemical composition in old tea trees was not only abundant, but also the change of content variation was small.