Study on Botanical Characteristics and Processing Suitability of Black Tea and Green Tea of Four Distinctive New Tea Strains of Baojing Huangjincha
Field observations were conducted on the main botanical characteristics,phenological periods,and bud and leaf traits of four distinctive new strains,namely Baojing Huangjincha 7,Baojing Huangjincha 9,Baojing Huangjincha 10,and Baojing Huangjincha 66,respectively.The results showed that Baojing Huangjincha 7 is mainly characterized by mid leaf species,which germinates particularly early;Baojing Huangjincha 9 is mainly characterized by large leaf species,with yellow green buds and leaves;Baojing Huangjincha 10 is mainly characterized by large leaf species,with plump buds,and abundant hairs;Baojing Huangjincha 66 is mainly characterized by mid leaf species,with green buds and leaves,and few hairs.The sensory evaluation and physicochemical testing results of green tea and congou black tea produced from four distinctive new strains of Baojing Huangjincha showed that Baojing Huangjincha 7 has the highest quality index of catechins,and the taste and aroma of its green tea and congou black tea have significant variety characteristics,which could be cultivated into a variety for both black tea and green tea;Baojing Huangjincha 9 has a yellowish color in dry leaf,soup color and infused leaf when making green tea,while its congou black tea has dark brown and oily appearance with exposed golden hairs,bright red soup color,and particularly outstanding aroma quality,with a rich and long-lasting rose like aroma,it is suitable for making high-aroma congou black tea.Baojing Huangjincha 10 has plump strip with full of white hair,fresh and mellow taste and high tender aroma when making green tea;it has sturdy strips with full of gold hair,brown and oily color,bright red soup color,sweet and mellow taste when making congou black tea,it is suitable for making high-quality green tea and congou black tea with single bud or one bud and one leaf.Baojing Huangjincha 66 has high amino acid content and low phenol ammonia ratio,it has"three green"quality characteristics of green dry tea,green soup color and green infused leaf,and refreshing taste when making green tea,it is suitable for making high-green premium green tea.
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