Preparation and Quality Analysis of Grape Leaf Tea of Vitis davidii Foëx

In order to develop resources for the use of grape leaves, this study compared and analyzed sensory characteristic, phenolic compounds and mineral elements contents of leaf made from three different grape leaves of Vitis davidii Foëx (C1 tender leaves, C2 yellow-green young leaves and C3 reddish-brown young leaves) in the wild resources of Jiangxi Gentle Valley Winery. The results showed that there were significant differences in sensory evaluation of C1, C2 and C3, especially in the shape, taste and color of tea soup. The contents of phenolic compounds (total phenolic, total flavonoids, total flavanols and total anthocyanin) in three kinds of leaf tea had significantly difference (p<0.05). The contents of phenolic compounds in C3 was higher than C1 and C2, but there was no significant difference in total acid and reducing sugar between C2 and C3.Nine, twelve, ten kinds of individual phenotic were deteccted from C1, C2 and C3, respectively. Ca contents was the highest among mineral elements, wihle Cu was the lowest. The contents of the five mineral elements of C3 were the highest in three kinds of leaf tea. All the results showed that the quality of C3 was the best, which would be more valuable.