Processing suitability for Huangshan Maofeng of different tea varieties from Anhui Province
To explore the processing suitability for Huangshan Maofeng of different tea varieties,Huangshan Maofeng tea samples were made from one bud and two leaves of 10 tea varieties in Anhui Province,and then a comparison was made through sensory evaluation and the contents of biochemical components.Sensory evaluation analysis showed that'Caoxi 4'and'Dishuixiang 3'had the highest scores,both of which were above 92 points,fol-lowed by'Caoxi 2'and'Caoxi 3',both scoring 91.6 scores,while'Shuchazao'and'Nongkangzao'had the lowest scores,both below 90 scores.Biochemical component analysis showed that the ratio of polyphenol to ammonia of 10 tea samples ranged from 3.83 to 7.18,all of them were suitable for producing Huangshan Maofeng,and the contents of characteristic biochemical components such as tea polyphenols,free amino acids,theanine,caffeine,and catechins varied;the content of theanine in'Shuchazao'and'Nongkangzao'tea samples was significantly higher than that in other tea samples,but their sensory scores were the lowest,indicating that Huangshan Maofeng needed different bi-ochemical components with appropriate content and reasonable proportion.The results provide some relevant infor-mations about the suitability of different tea varieties for processing Huangshan Maofeng,and also provide a scien-tific basis for the breeding and promotion of Huangshan Maofeng suitable varieties.
国家科技期刊平台
NSTL
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