Construction of Seasonal Decision Model and Flavor Wheel for Lincang Gongfu Black Tea

This study conducted a sensory evaluation and physical and chemical analysis of 61 black tea samples(including 40 spring tea samples and 21 summer tea samples)in Lincang City,Yunnan Province. Using 46 samples randomly selected as the material,the principal component analysis(PCA)method was used to construct the quality evaluation model of the chemical composition of Lincang Gongfu black tea:F=46.475% F₁+19.192% F₂+15.509% F₃.Based on the prediction results of the model,cluster analysis(CA)was carried out on Licang black tea. The results of the spring samples were classified into one class,and the summer samples were classified into one class. The remaining 15 samples were used to test the model. Consistent with the analysis results,the season was accurate. On this basis,this paper analyzed the aroma,taste,type and quantity of the black tea samples of Lincang City in the spring and summer,and drow the flavor wheel of Lincang Gongfu Black Tea.