Study on the Guizhou Beaded Green Tea Quality of “Jinmudan” and “Tieguanyin”

Wengang XIE; Zhixiong CHEN; Yang LIU; Hongqiong FENG; Yan LIU

doi:10.13386/j.issn1002-0306.2020050385

Volume 42 Issue 9

Apr. 2021

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Science and Technology of Food Industry > 2021 > 42(9): 245-250. > DOI: 10.13386/j.issn1002-0306.2020050385

XIE Wengang, CHEN Zhixiong, LIU Yang, et al. Study on the Guizhou Beaded Green Tea Quality of “Jinmudan” and “Tieguanyin”[J]. Science and Technology of Food Industry, 2021, 42(9): 245−250. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306. 2020050385.

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Study on the Guizhou Beaded Green Tea Quality of “Jinmudan” and “Tieguanyin”

1.
College of Biology and Engineering of Environment, Guiyang University, Guiyang 550005, China
2.
College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China

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Received Date: May 31, 2020
Available Online: March 03, 2021

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Abstract

Abstract

In order to understand the suitability for Guizhou beaded green tea of oolong tea varieties, the quality of beaded green tea of the state-level excellent tea cultivars ‘Jinmudan’ and ‘Tieguanyin’ was investigated in comparison with ‘Fudingdabaicha’ as the main dominant cultivar in Guizhou province based on main chemical composition and sensory evaluation. The results showed that water extracts, tea polyphenols, amino acids and caffeine ranged from 43.54%±0.78% to 46.14%±0.42%, from 21.27%±0.60% to 27.65%±0.11%, from 3.37±0.18% to 4.83%±0.09%, and from 3.11%±0.07% to 4.35%±0.06%, respectively. The water extract, theine and tea polyphenols of spring tea were significantly higher than those of the control group, while the total amino acid content was significantly lower than that of the control group (P<0.05). Except for tea polyphenols, there was no significant difference between the two groups (P>0.05). Sensory evaluation found that the quality of ‘Jinmudan’ spring tea was better than the control variety, while ‘Tieguanyin’ was lower. The summer tea quality of ‘Jinmudan’ and ‘Tieguanyin’ was comparable to the control variety. ‘Jinmudan’ and ‘Tieguanyin’ were both fragrant with flowers, and their taste was more mellow. Based on the main biochemical components and sensory evaluation, the bead-shaped green tea ‘Jinmudan’ and ‘Tieguanyin’ had high fragrance with floral and fruity aroma and strong taste. The fresh-tasting substance was less than the control variety, but the content of the substance was stronger.
- oolong tea variety,
- biochemical composition,
- beaded green tea,
- quality

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