The physiological indexes,main biochemical components and sensory qualities of ten tea cultivars in Yibin area were studied.The physiological index investigations show that ten tea cultivars had strong adaptability in Yibin area,and Tianfucha 28,Chunyu 1,Bayu Tezao,Zhongcha 102,Qiancha 8 and Xiangbolü 2 sprouted early in spring.The results of biochemical content test show that there were differences in the biochemical content of each cultivar.Among them,the total amino acid contents of Qianmei 601,Xiangbolü 2,Zhuyeqi,and Tianfucha 28 were above 5％,which had the biochemical characteristics of making high quality green tea.The sensory quality results show that Zhuyeqi,Xiangbolü 2 and Tianfucha 28 all exhibited excellent quality characteristics in producing both Yibin Earliest Tea and ChuanHong Gongfu.Zhongcha 111,Chunyu 1 and Qiancha 8 had outstanding quality characteristics in producing Yibin Earliest Tea.E'cha 1 and Qianmei 601 had a unique quality in producing ChuanHong Gongfu.While Zhongcha 102 and Bayu Tezao had a better aroma in producing tea.There were different sensory qualities of tea produced by ten tea cultivars,providing multiple choices for the tea cultivars suitable for Yibin Earliest Tea and ChuanHong Gongfu.The correlation analysis shows that the total score of sensory evaluation was positively correlated with tea polyphenols,caffeine,and amino acids.The study provided theoretical basis for the breeding of good cultivars suitable for Yibin Early Tea and ChuanHong Goufu,and helped promote the high-quality development of Yibin tea industry.
维普
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