Comparison of Quality of Different Technology and Varieties of Panyong congou Black Tea

Six kinds of fresh tea leaves from Tanyangcaicha, Fu'andabaicha Jinmudan, Jinguanyin, Meizhan and Baiyaqilanwere selected to make different styles of Panyong congou black tea using two types of techniques, termed traditional type and floral type, respectively. Based on chemical composition analysis, determination of tea soup color values and sensory evaluation. The differences in the biochemical qualities of Panyong congou black tea was to explore, produced by different technologies and varieties.The results showed that:in terms of technology, the traditional type was characterized as strong and mellow taste, and orange-red and bright tea soup, which was corresponding to biochemical characteristics of higher content of water extracts, amino acids, tea polyphenols, caffeine and theancide than the floral type, and the statistic difference was significant, with the difference in water extracts reaching 0.84%, and tea polyphenols 0.71%, and thearubigins 1.24%. Conversely, the floral type exhibited mellow and refreshing taste, orange and bright color, and lasting aroma. Besides, the contents of theaflavins and theaflavin were higher than the traditional one with the difference reaching 0.03% and 0.29%, respectively. In terms of varieties, as the traditional varieties in the Tanyang area, Fu'andabaicha and Tanyangcaicha, displayed that the taste of the tea soup was more mellow but the aroma was not prominent, while the aroma of Panyong congou black tea using the high-aroma varieties as material (Jinmudan, Jinguanyin, etc.) was prominent, and the taste of that was sweeter but the tea soup concentration was lower than the traditional cultivar.The experimental results showed that the process and the varieties have a significant effect on the quality of Panyong congou.