Preliminary study on biochemical composition and green tea quality of Gu Lin kraft tea

According to the current resource status and the botanical charactenstic of Gu Lin kraft tea plants, the representative plants were selected and divided as eight types ( from Ⅰ to Ⅷ) . The major biochemical components were determined, and the quality of baked green tea was evaluated. Results show that:To different types of Gu Lin kraft tea are rich of biochemical compositions, free amino acids arranges at 1.73% ±0.02% ⁴.96% ±0.11%, polyphenol content arranges at 19.04% ±0.42% ³6.57% ±0.57%, caffeine content arranges at3.28%±0.03%⁵.22%±0.04%, water extract content arranges at 37.46%±0.09%⁴7.79%±0.37%, total catechins arranges at (104.73±4.44) ⁽194.60±8.52) mg/g. V-Class is materials of high caffeine content for the caffeine content of 5.22%±0.04%, it was higher that its tea polyphenol content was 36.57% ±0.57% and EGCG content was (82.80±1.05) mg, the amino acid of Ⅱ class was 4.96%±0.11% for high amino acid of breeding material, they could be used in the breeding of specific functional ingredients of tea varieties. It could be deduced thatⅤ-Class was appropriate system of black tea and Ⅱ-Class was suitable for green tea according to the contents of major biochemical components and polyphenol/amino acids ratio and catechin components etc.