Suitability Evaluation and Taste Characteristics of Yuhua Tea Processed by Different Tea Varieties

doi:10.11924/j.issn.1000-6850.casb2020-0327

Abstract

Abstract:

The paper aims to identify and screen suitable varieties or resources for Yuhua tea, so as to provide technical support for the introduction of superior varieties of tea plants and the improvement of the quality of Yuhua tea. Agronomic traits including amino acids, tea polyphenols, water extract, caffeine, phenol-ammonia ratio, appearance, liquor color, aroma, taste and leaf bottom of six main tea varieties in Nanjing were compared. The suitability evaluation and taste characteristics of tea varieties for Yuhua tea were studied by biochemical analysis and sensory evaluation. Sensory evaluation results show that ‘Longjing 43’ has the highest score of aroma, taste and liquor color, and the total quality score is in the order of ‘Longjing 43’> ‘Suchazao’> ‘Yingshuang’> ‘Zhenong 117’/‘Xicha 5’> ‘Wuniuzao’. The analysis of quality components show that different tea varieties have little effect on the content of water extractable substances and caffeine in Yuhua tea, but great effect on the composition of amino acids, catechins and the contents of tea polyphenols and gallic acid. The total amount of tea polyphenols in ‘Longjing 43’ is significantly higher than that of the other five varieties, and its content of gallic acid (GA), catechin (C), epigallocatechin gallate (EGCG), ester catechins and total catechins also rank the highest. The taste characteristics of Yuhua tea are mainly determined by catechins with bitter taste. Neither L-theanine nor L-glutamic acid, the two umami amino acids in tea soup, could reach the umami threshold, while concentration of GA is much higher than the threshold (0.034 mg/mL). It is supposed that GA is one of the key factors for the umami taste in Yuhua tea. In addition, ‘Longjing 43’ with the highest content of tea polyphenols also shows the strongest DPPH free radical scavenging activity, and its IC₅₀ is only 26.65 μg/mL, showing a strong antioxidant activity. In conclusion, ‘Longjing 43’ has certain advantages for processing Yuhua tea, and the study could provide technical reference for the introduction of superior varieties of tea plants and the improvement of the quality of Yuhua tea.

Key words: tea variety, Yuhua tea, suitability evaluation, taste substances, antioxidant activity

CLC Number:

S571.1

Ai Zeyi, Mu Bing, Li Song, Tang Jun, Wan Qing, Li Ronglin, Yang Yiyang. Suitability Evaluation and Taste Characteristics of Yuhua Tea Processed by Different Tea Varieties[J]. Chinese Agricultural Science Bulletin, 2021, 37(13): 115-121.

Figures/Tables 6

References 25

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品种	外形(25%)		汤色(10%)		香气(25%)		滋味(30%)		叶底(10%)		总分
品种	评语	得分	评语	得分	评语	得分	评语	得分	评语	得分	总分
龙井43	较细圆、紧直、多毫、尚嫩绿稍深、油润	92	嫩绿、明亮（毫浑）	94	清鲜、有花香	94	清鲜、较甘醇	92	细嫩、多芽、匀齐、嫩绿明亮	93	92.8
苏茶早	较细圆、紧直、有毫、深绿带翠、较鲜润	93	尚嫩绿、明亮（毫浑）	91	较清鲜、有毫香、微有花香	92	醇、较鲜爽	90	较细嫩、多芽、较匀齐、青绿较明亮	92	91.6
迎霜	较细圆、紧直、多毫、深绿带翠、较润	93	较嫩绿、明亮（毫浑）	93	较清鲜、微有花香	93	清鲜、尚甘醇	88	细嫩、多芽、匀齐、青绿鲜亮	93	91.5
浙农117	较细圆、紧直、多毫、深绿带翠、较鲜润	93	嫩绿、较明亮（毫浑）	93	尚清高、有嫩香	90	较鲜醇、微涩	88	较细嫩、多芽、匀齐、嫩绿明亮	93	90.8
锡茶5号	细圆、紧直、多毫、尚嫩绿稍深、油润	94	嫩黄、较明亮（毫浑）	91	尚高	89	清爽、微涩	88	细嫩、多芽、匀齐、嫩绿明亮	93	90.6
乌牛早	较细圆、紧直、有毫、深绿带翠、较鲜润	93	嫩黄、较明亮（毫浑）	89	尚清高、有嫩香	90	醇	88	细嫩、多芽、匀齐、青绿鲜亮	93	90.4

品种	外形(25%)		汤色(10%)		香气(25%)		滋味(30%)		叶底(10%)		总分
品种	评语	得分	评语	得分	评语	得分	评语	得分	评语	得分	总分
龙井43	较细圆、紧直、多毫、尚嫩绿稍深、油润	92	嫩绿、明亮（毫浑）	94	清鲜、有花香	94	清鲜、较甘醇	92	细嫩、多芽、匀齐、嫩绿明亮	93	92.8
苏茶早	较细圆、紧直、有毫、深绿带翠、较鲜润	93	尚嫩绿、明亮（毫浑）	91	较清鲜、有毫香、微有花香	92	醇、较鲜爽	90	较细嫩、多芽、较匀齐、青绿较明亮	92	91.6
迎霜	较细圆、紧直、多毫、深绿带翠、较润	93	较嫩绿、明亮（毫浑）	93	较清鲜、微有花香	93	清鲜、尚甘醇	88	细嫩、多芽、匀齐、青绿鲜亮	93	91.5
浙农117	较细圆、紧直、多毫、深绿带翠、较鲜润	93	嫩绿、较明亮（毫浑）	93	尚清高、有嫩香	90	较鲜醇、微涩	88	较细嫩、多芽、匀齐、嫩绿明亮	93	90.8
锡茶5号	细圆、紧直、多毫、尚嫩绿稍深、油润	94	嫩黄、较明亮（毫浑）	91	尚高	89	清爽、微涩	88	细嫩、多芽、匀齐、嫩绿明亮	93	90.6
乌牛早	较细圆、紧直、有毫、深绿带翠、较鲜润	93	嫩黄、较明亮（毫浑）	89	尚清高、有嫩香	90	醇	88	细嫩、多芽、匀齐、青绿鲜亮	93	90.4

品种	水浸出物/%	咖啡碱/%	茶多酚/%	游离氨基酸/%	酚氨比
龙井43	44.3±0.80a	2.48±0.12a	35.56±0.34a	4.75±0.07c	7.49±0.09a
苏茶早	45.8±0.52a	2.67±0.32a	33.19±0.91b	4.54±0.30cd	6.98±0.19a
迎霜	45.8±0.60a	2.32±0.10a	25.34±0.70e	4.39±0.13d	5.77±0.17b
浙农117	45.8±0.58a	2.49±0.08a	28.66±2.71cd	5.00±0.06b	5.74±0.30b
锡茶5号	46.2±1.02a	2.16±0.18a	30.32±2.09c	5.41±0.01a	5.60±0.19b
乌牛早	45.3±0.78a	2.55±0.09a	27.01±0.47de	5.45±0.08a	4.96±0.01b

品种	水浸出物/%	咖啡碱/%	茶多酚/%	游离氨基酸/%	酚氨比
龙井43	44.3±0.80a	2.48±0.12a	35.56±0.34a	4.75±0.07c	7.49±0.09a
苏茶早	45.8±0.52a	2.67±0.32a	33.19±0.91b	4.54±0.30cd	6.98±0.19a
迎霜	45.8±0.60a	2.32±0.10a	25.34±0.70e	4.39±0.13d	5.77±0.17b
浙农117	45.8±0.58a	2.49±0.08a	28.66±2.71cd	5.00±0.06b	5.74±0.30b
锡茶5号	46.2±1.02a	2.16±0.18a	30.32±2.09c	5.41±0.01a	5.60±0.19b
乌牛早	45.3±0.78a	2.55±0.09a	27.01±0.47de	5.45±0.08a	4.96±0.01b

品种	GA	C	EC	CG	ECG	GCG	EGCG	酯型儿茶素总量	儿茶素总量
龙井43	20.59	55.90	5.72	ND	19.12	12.09	56.32	87.53	149.15
苏茶早	17.10	38.07	7.20	1.64	18.04	6.84	49.19	85.71	130.97
迎霜	19.09	30.53	4.02	ND	11.88	20.09	41.13	73.10	107.65
浙农117	16.44	33.64	ND	1.45	12.47	17.96	45.92	77.80	111.44
锡茶5号	19.15	53.05	ND	ND	15.24	5.74	46.16	67.14	120.19
乌牛早	14.59	46.36	5.89	ND	19.22	8.79	33.65	61.66	113.91