Suitability-for-Processing of Huangshanmaofeng Tea

doi:10.11924/j.issn.1000-6850.casb15120081

Abstract

Abstract: The suitability for processing of ‘Huangshandayezhong’ from key producing districts (Fu’e, Tangli, Qiashe, and Fuxi), and the new strains bred from ‘Huangshandayezhong’, including ‘Caoxiyihao’, ‘Caoxi’erhao’, ‘Caoxisanhao’ and ‘Caoxisihao’, were analyzed by sensory evaluation and bio-chemical analysis, to promote the planning of the producing area of Huangshanmaofeng Tea and improve tea quality. The results were as follows: (1) ‘Huangshandayezhong’ in Fu’e had the best suitability for processing; among the new strains, ‘Caoxisanhao’ had the best suitability for processing, followed by ‘Caoxisihao’; ‘Huangshandayezhong’ in Fu’e was better than ‘Caoxisanhao’ and ‘Caoxisihao’ in appearance; (2)Pearson’s r between the content of caffeine, aqueous extract, tea polyphenols and sensory scores was below zero, respectively, Pearson’s r between the content of free amino acid, soluble saccharide and scores of taste was above zero, respectively.

Yuan Zheng,Wang Yejun,Su Youjian,Zhang Yongli,Song Li and Sun Li. Suitability-for-Processing of Huangshanmaofeng Tea[J]. Chinese Agricultural Science Bulletin, 2016, 32(22): 200-204.

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