Objective:To analyze the physicochemical composition of matcha from five matcha suit-able tea tree varieties in the Fanjing Mountain,and identify the optimal tea tree variety for matcha pro-duction.Methods:Summer matcha was prepared from five tea tree varieties grown in the Fanjing Mountain,namely Jinxuan,Yabukita,Longjing 43,Zhenong 113,and Xiangshanzao.The free amino acid,chlorophyll,tea polyphenol,caffeine,and protein content of the prepared matcha were detect-ed,and sensory evaluation and comparative analysis were conducted.Results:Among the five tested varieties,Yabukita had the highest free amino acid content,at 3.30% .Xiangshanzao had the highest chlorophyll content,at 0.97% .Both Xiangshanzao and Zhenong 113 had the highest protein content,at 14.00% .Jinxuan had the lowest tea polyphenol and caffeine content,at 13.30% and 3.11%,respective-ly.And Jinxuan had the highest total score in sensory evaluation.Conclusion:Based on the require-ments for the physicochemical components of high-quality matcha and the comprehensive sensory eval-uation results,Jinxuan variety is the most suitable for the production of matcha.
Tea tree varietiesMatchaPhysicochemical compositionComparative analysis
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