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Journal of Tea Science ›› 2012, Vol. 32 ›› Issue (4): 305-312.doi: 10.13305/j.cnki.jts.2012.04.011

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Preliminary Study on Biochemical Composition and Processing Quality of Chongzhou Loquat Wild Tea Plants in Sichuan

WANG Chun-mei, TANG Qian*, DU Xiao, CHEN Chang-hui, XU Jing-yi, LI Pin-wu   

  1. College of Horticulture, Sichuan Agricultural University, Ya’an 625014, China
  • Received:2011-10-13 Revised:2012-02-29 Online:2012-08-15 Published:2019-09-05

Abstract: According to the current resource status and the botanical charactenstic of Chongzhou loquat wild tea plants, the representative plants were selected and divided as six types (from A to F). The major biochemical components were determined, and the quality of manufactured black tea and green tea was evaluated. Results showed that: To different types of Chongzhou loquat tea, free amino acids arranged at (2.46±0.07)%~(5.69±0.10)%, polyphenol content arranged at (21.41±13.48)%~(37.16±0.99)%, caffeine content arranged at (4.01±0.18)%~ (4.88±0.03)%, water extract content arranged at (33.31±2.49)%~(47.28±1.35)%, total catechins arranged at (77.08±1.18)~(236.47±29.59)mg/g. Some types of Chongzhou loquat wild tea plants can be used as resources in the breeding of high content of catechin, caffeine and other specific ingredients of tea varieties. It can be deduced that E-Class was appropriate system of black tea and F-Class was suitable for green tea by using the caffeine ECG, EGC as the first, second and third principle components or the combinational factors on the quality of broken black tea and according to the contents of major biochemical components and polyphenol/amino acids ratio and sensory evaluation scores. It can be inferred from the content of theanine and phenylalanine, total catechins and catechins components that E-class was closer to the cultivative type among 6 types of Chongzhou loquat tea plants.

Key words: Chongzhou loquat tea, wild tea plants, biochemical component

CLC Number: