›› 2017, Vol. 29 ›› Issue (2): 251-260.DOI: 10.3969/j.issn.1004-1524.2017.02.11

• Horticultural Science • Previous Articles     Next Articles

Suitability for processing green tea from high amino acid content of tea introduced to Hubei Province

MA Linlong, JIN Xiaofang*, CAO Dan, LIU Yanli, GONG Ziming, WANG Shengpeng, LIU Panpan   

  1. Fruit and Tea Research Institute, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
  • Received:2016-08-19 Online:2017-02-15 Published:2017-03-06

Abstract: The suitability for processing green tea from three high amino acid of tea varieties (Huangjingcha 1, Anji Baicha and Zhonghuang 1) introduced to Hubei Province was investigated by comparison with Echa 1, which was the dominant cultivar in Hubei Province. One-bud-two-leaf green teas from three introduced cultivars were analyzed for major biochemical components, aroma components and sensory quality. The results showed that content of water extract, tea polyphenols, catechin, ratios of tea polyphenols and amino acids of these three kinds of green tea were all significantly lower than those of the control, but total amino acid and 18 kinds of amino acid were significantly higher than those of the control except leucine, phenylalanine. A total of 37, 35 and 36 aroma constituents were indentified in Huangjincha 1, Anji Baicha and Zhonghuang 1, respectively. The types, components and proportions of aroma constituents in these three tea varieties were different from the Echa1. The sensory quality detection showed that Anji Baicha was the most excellent one, followed with the Huangjincha 1, and Zhonghuang 1 showed a similar level with Echa1. Therefore, the green tea products, which made from the three cultivars introduced to Hubei Province, showed quality characteristics of high grade green tea with slight bitterness and astringency, rich aroma, refreshing and velvety taste.

Key words: high amino acid content, biochemical component, green tea, processing suitability

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