Research on the Suitability of Teas Made from Fresh Tea Leaves of Purple Tea

WANG Qiushuang; CAO Bingbing; WANG Qing; QIN Dandan; PAN Chendong; LI Bo; LI Hongjian; FANG Kaixing; NI Erdong; JIANG Xiaohui; WU Hualing

doi:10.13386/j.issn1002-0306.2021110049

Volume 43 Issue 15

Jul. 2022

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Science and Technology of Food Industry > 2022 > 43(15): 279-288. > DOI: 10.13386/j.issn1002-0306.2021110049

WANG Qiushuang, CAO Bingbing, WANG Qing, et al. Research on the Suitability of Teas Made from Fresh Tea Leaves of Purple Tea[J]. Science and Technology of Food Industry, 2022, 43(15): 279−288. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021110049.

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Research on the Suitability of Teas Made from Fresh Tea Leaves of Purple Tea

1.
Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou 510640, China
2.
Tea Department of Hunan Agricultural University, Changsha 410128, China

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Received Date: November 04, 2021
Available Online: May 29, 2022

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Abstract

Abstract

Three purple tea varieties (lines), namely Hongye-1, Hongye-2, Danfei in different seasons as test materials, were made into green tea, white tea and black tea. And we assessed the suitability of purple tea varieties (lines) by tea quality analysis and sensory evaluation. The results showed that the contents of physical and chemical contents were higher in green teas and white teas than in black teas. The green teas had the highest physical and chemical contents, which had the average content of 4.24% to 4.69% in soluble sugar in three seasons; while the black teas were 3.54% to 3.96%. Amino acid contents in white teas were higher than in green teas and black teas, which was above 3.40% in white tea; while in black tea and green tea amino acid contents were about 3%. Green teas made with purple tea had the highest content of anthocyanins in summer, second in autumn and lowest in spring. Anthocyanin contents in green teas were 0.086% to 0.115% in summer. In addition to the trace anthocyanins detected in spring white tea, neither white tea nor black tea were detected with anthocyanins in different seasons. Sensory evaluation showed that the white teas made from the purple tea were rich in elegant floral or fruit aroma, with sweet and mellow tastes; the black tea had the characteristics of rich sweetness aroma, sweet and fresh taste; and the green tea retained more quality components, and had reddish violet soup color. Therefore, purple tea was more suitable to be made into black tea and white tea; and green tea could be popularized as a new special tea drink. This study provides a theoretical and practical basis for the further use of purple tea.
- purple tea,
- processing suitability,
- quality components,
- sensory evaluation,
- catechin,
- anthocyanin

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References (29)

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