Comparative Analysis of the Quality of Yibin Zaocha Processed with Different Tea Cultivars
To explore the suitability and quality differences of different tea cultivars in processing Yibin Zaocha,the sensory quality evaluation,quality component and aroma components comparative analysis of Yibin Zaocha tea samples processed by'Wuniuzao','Fuxuan 9'and'Mingshan 131'were carried out.The results showed that the liquor color of tea samples processed by the three tea cultivars was mainly tender green and bright,and some were tender yellow color;The aroma is mainly light and refreshing,and some showed floral,tender and chestnut fragrance.The taste is mainly mellow,and some were slightly astringent.Among them,'Mingshan 131'had the best performance in soup color and aroma,and'Wuniuzao'had the best taste.The tea samples processed with the same cultivar showed a closer relationship.Thirteen taste components related to differences in different cultivars were screened out and there were significant differences among different cultivars(P<0.05).The quality components of different cultivars were different in different degrees,and there were significant differences in free amino acids,theanine,aspartic acid,arginine,gallic acid,non-ester catechin(epigallocatechin EGC,epigallocatechin EC)and ester catechin(epigallocatechin gallate EGCG,epigallocatechin gallate ECG).The average contents of theanine and aspartic acid with fresh taste,free amino acids and non-ester catechin with sweet or fresh taste,arginine and gallic acid with bitter taste were all higher in'Wuniuzao'.The ester type catechins with bitter and astringent taste showed higher performance in'Mingshan 131'.The experimental results can provide some reference for the selection of suitable tea cultivars for Yibin Zaocha.
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