Comparative Analysis of the Quality of Sun-dried Green Tea in Different Seasons in Shuangjiang,Yunnan
In order to explore the quality differences of sun-dried green tea in different seasons,the sun-dried green tea in spring,summer and autumn of Gongnong Village and Dahusai Village,Mengku Town,Shuangjiang County,Lincang City were used as raw materials.The contents of amino acids,caffeine and tea polyphenols were determined by ultraviolet spec-trophotometry,and the quality of sun-dried green tea were analyzed by sensory.The results of sensory evaluation showed that the aroma of spring sun-dried green tea was rich and lasting,and the taste was sweet and mellow.The overall quality was the best,and the sensory evaluation score was the highest.The aroma persistence of autumn tea was weakened,and the taste was slightly astringent.The aroma persistence and concentration of summer tea decreased,the taste was flat,and the overall quality was poor.The aroma and taste scores of sun-dried green tea in Dahusai area were better than those in Gong-nong area.The results of physicochemical components showed that the average contents of water extracts,tea polyphenols,caffeine and amino acids of sun-dried green tea in Dahusai area were 44.62％,25.54％,2.15％and 3.79％,respectively,and those in Gongnong area were 38.99％,25.63％,2.31％and 3.16％,respectively.In addition,the water extract content of sun-dried green tea in Dahusai area was significantly higher than that in Gongnong area.In summary,the sensory quali-ty of sun-dried green tea in Dahusai area and Gongnong area is the best in spring tea,followed by autumn tea,and summer tea is slightly worse.The sensory quality of sun-dried green tea in Dahusai area is better than that in Gongnong area,and it can be used as a high-quality raw material for sun-dried green tea.
sun-dried green teaseasonsensory qualityphysical and chemical composition
万方数据
维普
