Analysis of Quality Characteristics and Flavor Compound Differences Among Jingshan Green Tea, Matcha and Black Tea

LU Jian; FU Zhouping; MA Guicen; WANG Dong; HU Kangying; ZHANG Jingjing; CHEN Liyan; ZHANG Yingbin; ZHOU Sujuan; HONG Yiwei; ZHANG Xiangchun; CHEN Hongping; HOU Zhiwei; YU Jizhong

doi:10.13305/j.cnki.jts.2025.06.004

PDF(2327 KB)

Journal of Tea Science ›› 2025, Vol. 45 ›› Issue (6) : 971-986. DOI: 10.13305/j.cnki.jts.2025.06.004

Research Paper

Analysis of Quality Characteristics and Flavor Compound Differences Among Jingshan Green Tea, Matcha and Black Tea

LU Jian¹, FU Zhouping^2,3,4, MA Guicen^2,3,4, WANG Dong⁵, HU Kangying¹, ZHANG Jingjing¹, CHEN Liyan^2,3,4, ZHANG Yingbin^2,3,4, ZHOU Sujuan^2,3,4, HONG Yiwei^2,3,4, ZHANG Xiangchun^2,3,4, CHEN Hongping^2,3,4, HOU Zhiwei^6,*, YU Jizhong^7,*

Author information +

History +

Abstract

Processing techniques significantly alter the accumulation and composition of internal components in tea, forming different categories of tea products. Currently, there is limited research on the accumulation of compounds in different categories of Jingshan tea and their impact on taste quality characteristics. In this study, Jingshan green tea, matcha, and black tea were selected as the research object. The contents of physicochemical components such as water extracts, tea polyphenols, amino acids, and caffeine were detected, and the main compounds that constitute the taste and aroma skeleton of Jingshan tea were analyzed. The results show that the contents of compounds related to taste, such as water extracts, tea polyphenols, theanine, and glutamic acid, were significantly higher in green tea than in black tea. Meanwhile, black tea exhibited the highest accumulation of γ-aminobutyric acid. Jingshan green tea, matcha, and black tea were characterized by their “rich floral aroma and refreshing sweetness”, “fresh and thick”, and “sweet fruit aroma and lingering sweetness”, respectively. A total of 101 volatile compounds were identified in different categories of tea samples (31 in green tea, 30 in matcha, and 40 in black tea), among which cis-jasmone and 4,8-dimethyl-1,3,7-nonatriene are the key components contributing to the “elegant and floral” aroma quality of green tea. β-ionone, α-ionone, and β-cyclocitral are the essential components for the “fragrance” aroma of matcha. Geraniol and methyl salicylate are the crucial components for the “sweet aroma” of black tea. The research findings would be beneficial for expanding the study of Jingshan tea's flavor chemistry and provided a valuable reference for enhancing the high-quality processing of Jingshan tea.

Key words

aroma / Jingshan tea / physicochemical components / sensory evaluation

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

LU Jian, FU Zhouping, MA Guicen, WANG Dong, HU Kangying, ZHANG Jingjing, CHEN Liyan, ZHANG Yingbin, ZHOU Sujuan, HONG Yiwei, ZHANG Xiangchun, CHEN Hongping, HOU Zhiwei, YU Jizhong. Analysis of Quality Characteristics and Flavor Compound Differences Among Jingshan Green Tea, Matcha and Black Tea[J]. Journal of Tea Science. 2025, 45(6): 971-986 https://doi.org/10.13305/j.cnki.jts.2025.06.004

References

[1] 敖存, 余继忠, 黄海涛, 等. 不同茶树品种加工径山茶品质的比较研究[J]. 中国茶叶加工, 2013(2): 28-31.
Ao C, Yu J Z, Huang H T, et al.Comparative study on the quality of Jingshan tea processed from different species[J]. China Tea Processing, 2013(2): 28-31.
[2] 李飞琴, 卢健, 冯海强. 径山茶产业高质量发展现状及对策建议[J]. 中国茶叶, 2025, 47(2): 71-75.
Li F Q, Lu J, Feng H Q.Present situation and countermeasures of high-quality development of Jingshan tea industry[J]. China Tea, 2025, 47(2): 71-75.
[3] 庞英华, 顾万帆, 金鑫, 等. 杭州余杭径山茶园土壤养分状况及肥力质量评价[J]. 中国农学通报, 2024, 40(9): 97-105.
Pang Y H, Gu W F, Jin X, et al.Soil nutrient status and fertility quality evaluation of Jingshan tea gardenin Yuhang district of Hangzhou city[J]. Chinese Agricultural Science Bulletin, 2024, 40(9): 97-105.
[4] 庞英华, 贾芬花, 陈红炳, 等. 对杭州径山红茶加工工艺的研究[J]. 茶业通报, 2022, 44(1): 23-25.
Pang Y H, Jia F H, Chen H B, et al.Research on the processing technology of Hangzhou Jingshan black tea[J]. Journal of Tea Business, 2022, 44(1): 23-25.
[5] 张汇源, 马宽, 高婧, 等. 不同等级径山茶特征香气成分分析[J]. 茶叶科学, 2024, 44(1): 101-118.
Zhang H Y, Ma K, Gao J, et al.Analysis of the major characteristic aroma compounds in different grades of Jingshan tea[J]. Journal of Tea Science, 2024, 44(1): 101-118.
[6] 金晶, 陈峰, 杜颖颖, 等. 径山茶自动化生产线应用技术分析[J]. 中国茶叶加工, 2016(1): 24-27.
Jin J, Chen F, Du Y Y, et al.Application technology analysis of Jingshan tea automatic production line[J]. China Tea Processing, 2016(1): 24-27.
[7] Ye J H, Fang Q T, Zeng L, et al.A comprehensive review of matcha: production, food application, potential health benefits, and gastrointestinal fate of main phenolics[J]. Food Science & Technology, 2024, 64(22): 7959-7980. doi: 10.1080/10408398.2023.2194419.
[8] 陈佳意, 陈义琴, 陈蔚, 等. 浙江省抹茶产业现状与高质量发展路径[J]. 中国茶叶, 2025, 47(5): 108-114.
Chen J Y, Chen Y Q, Chen W, et al.The present situation and high-quality development path of the matcha industry in Zhejiang province[J]. China Tea, 2025, 47(5): 108-114.
[9] 卢健, 董俊杰, 刘瑜, 等. 径山红茶感官品质及生化成分分析[J]. 中国农学通报, 2024, 40(31): 139-145.
Lu J, Dong J J, Liu Y, et al.Analysis of sensory quality and biochemical components of Jingshan black tea[J]. Chinese Agricultural Science Bulletin, 2024, 40(31): 139-145.
[10] 童兆民, 童燕, 卢健. 优质径山红茶生产加工技术[J]. 蚕桑茶叶通讯, 2024(2): 27-29.
Tong Z M, Tong Y, Lu J.High quality Jingshan black tea production and processing technolog[J]. News Letter of Sericulture and Tea, 2024(2): 27-29.
[11] Flaig M, Qi S, Wei G d, et al. Characterization of the key odorants in a high-grade Chinese green tea beverage (Camellia sinensis; Jingshan cha) by means of the sensomics approach and elucidation of odorant changes in tea leaves caused by the tea manufacturing process[J]. Journal of Agricultural and Food Chemistry, 2020, 68(18): 5168-5179.
[12] Zhuang J H, Dai X L, Zhu M Q, et al.Evaluation of astringent taste of green tea through mass spectrometry-based targeted metabolic profiling of polyphenols[J]. Food Chemistry, 2020, 305: 125507. doi: 10.1016/j.foodchem.2019.125507.
[13] Schuh C, Schieberle P.Characterization of the key aroma compounds in the beverage prepared from darjeeling black tea? quantitative differences between tea leaves and infusion[J]. Journal of Agricultural and Food Chemistry, 2006, 54(3): 916-924.
[14] 张琳, 鲁成银, 陈红平, 等. 顶空搅拌子吸附-热脱附-气相色谱-质谱联用法分析4种金华红茶香气成分[J]. 食品安全质量检测学报, 2021, 12(7): 2575-2581.
Zhang L, Lu C Y, Chen H P, et al.Analysis of aroma components from 4 varieties of Jinhua black tea by headspace-stir bar sorptive extraction-thermal desorption-gas chromatography-mass spectrometry[J]. Journal of Food Safety and Quality, 2021, 12(7): 2575-2581.
[15] 张琳, 叶汉钟, 陈红平, 等. 基于顶空搅拌子吸附-热脱附-气相色谱-质谱联用技术的8种香型凤凰单丛茶香气分析研究[J]. 中国茶叶, 2024, 46(10): 25-31.
Zhang L, Ye H Z, Chen H P, et al.Analysis of aroma components in 8 kinds of Fenghuang Dancong tea using HS-SBSE-TDU-GC-MS[J]. China Tea, 2024, 46(10): 25-31.
[16] 陈佩, 杨知建, 肖润林. 遮阴对茶园生态环境及其茶树光合作用和产量的影响研究[J]. 安徽农业科学, 2010, 38(11): 5604-5606.
Chen P, Yang Z J, Xiao R L.Effects of shading on tea garden eco-environment tea tree photosynthesis and yield[J]. Journal of Anhui Agricultural Sciences, 2010, 38(11): 5604-5606.
[17] 顾俊荣, 张丽, 刘腾飞, 等. 不同茶果间作下洞庭碧螺春茶叶中矿质元素与茶多酚等有效成分的分析[J]. 江苏农业科学, 2015, 43(12): 325-328.
Gu J R, Zhang L, Liu T F, et al.Analysis of mineral elements and tea polyphenols in Dongting Biluochun tea under different tea fruit intercropping[J]. Jiangsu Agricultural Sciences, 2015, 43(12): 325-328.
[18] Fu Z P, Chen L Y, Zhou S J, et al.Analysis of differences in the accumulation of tea compounds under various processing techniques, geographical origins, and harvesting seasons[J]. Food Chemistry, 2024, 430: 137000. doi: 10.1016/j.foodchem.2023.137000.
[19] 侯智炜, 吕永铭, 马宽, 等. 不同茶树品种的径山茶挥发性成分差异研究[J]. 茶叶科学, 2024, 44(5): 747-762.
Hou Z W, Lü Y M, Ma K, et al.Study on the differences of volatile components in Jingshan tea from different tea cultivars[J]. Journal of Tea Science, 2024, 44(5): 747-762.
[20] Hou Z W, Chen Z Y, Li L, et al.Comparison of volatile compounds in Jingshan green tea scented with different flowers using GC-IMS and GC-MS analyses[J]. Foods, 2024, 13(17): 2653. doi: 10.3390/foods13172653.
[21] Qin M X, Zhou J T, Luo Q Q, et al.The key aroma components of steamed green tea decoded by sensomics and their changes under different withering degree[J]. Food Chemistry, 2024, 439: 138176. doi: 10.1016/j.foodchem.2023.138176.
[22] 刘亚军, 范明慧, 闫航宾, 等. 黄山毛峰茶呈味物质冲泡浸出与滋味形成的研究[J]. 茶叶通讯, 2023, 50(1): 1-12.
Liu Y J, Fan M H, Yan H B, et al.Study on flavor substances leaching and taste formation of Huangshan Maofeng tea[J]. Journal of Tea Communication, 2023, 50(1): 1-12.
[23] Qiu A D, Wu S H, Chen Y Q, et al.Dynamic changes of color, volatile, and non-volatile components during mechanized processing of green tea[J]. Journal of Food Processing and Preservation, 2022, 46(8): e16797. doi: 10.1111/jfpp.16797.
[24] Wang B Y, Qu F F, Wang P Q, et al.Characterization analysis of flavor compounds in green teas at different drying temperature[J]. LWT, 2022, 161: 113394. doi: 10.1016/j.lwt.2022.113394.
[25] Tanaka T, Kouno I.Oxidation of tea catechins chemical structures and reaction mechanism[J]. Food Science and Technology Research, 2003, 9(2): 128-133. doi: 10.3136/FSTR.9.128.
[26] Ito A, Yanase E.Study into the chemical changes of tea leaf polyphenols during Japanese black tea processing[J]. Food Research International, 2022, 160: 111731. doi: 10.1016/j.foodres.2022.111731.
[27] Li L, Wen M C, Hu W, et al.Non-volatile metabolite and in vitro bioactivity differences in green, white, and black teas[J]. Food Chemistry, 2025, 477: 143580. doi: 10.1016/j.foodchem.2025.143580.
[28] 叶彭, 郜秋艳, 李美凤, 等. 不同杀青方式对黄金芽绿茶γ-氨基丁酸含量及品质成分的影响[J]. 南方农业学报, 2023, 54(10): 3020-3028.
Ye P, Gao Q Y, Li M F, et al.Effects of different fixation methods on γ-aminobutyric acid 0content and quality components of Huangjinya green tea[J]. Journal of Southern Agriculture, 2023, 54(10): 3020-3028.
[29] Du Y Y, Zhang H, Rothenberg D O N, et al. Multiomics correlation analysis on the mechanism of flavor substance formation during the processing of "Huanong 53″ black tea[J]. LWT, 2024, 214: 117086. doi: 10.1016/j.lwt.2024.117086.
[30] Qi D D, Miao A Q, Chen W, et al.Characterization of the volatile compounds profile of the innovative broken oolong-black tea in comparison with broken oolong and broken black tea[J]. Food Control, 2021, 129: 108197. doi: 10.1016/j.foodcont.2021.108197.
[31] Zhu Y M, Dong J J, Jin J, et al.Roasting process shaping the chemical profile of roasted green tea and the association with aroma features[J]. Food Chemistry, 2021, 353: 129428. doi: 10.1016/j.foodchem.2021.129428.
[32] Van Boekel M.Formation of flavour compounds in the Maillard reaction[J]. Biotechnology Advances, 2006, 24(2): 230-233.
[33] Chen Q C, Zhu Y, Dai W D, et al.Aroma formation and dynamic changes during white tea processing[J]. Food Chemistry, 2019, 274: 915-924. doi:10.1016/j.foodchem.2018.09.072.
[34] Dai W D, Xie D C, Lu M L, et al.Characterization of white tea metabolome: comparison against green and black tea by a nontargeted metabolomics approach[J]. Food Research International, 2017, 96: 40-45. doi: 10.1016/j.foodres.2017.03.028.
[35] Ho C T, Zheng X, Li S M.Tea aroma formation[J]. Food Science and Human Wellness, 2015, 4(1): 19-27.
[36] Yin P, Kong Y S, Liu P P, et al.A critical review of key odorants in green tea: Identification and biochemical formation pathway[J]. Trends in Food Science & Technology, 2022, 129: 221-232. doi: 10.1016/j.tifs.2022.09.013.
[37] Guo X Y, Schwab W, Ho C T, et al.Characterization of the aroma profiles of oolong tea made from three tea cultivars by both GC-MS and GC-IMS[J]. Food Chemistry, 2022, 376: 131933. doi: 10.1016/j.foodchem.2021.131933.
[38] Wang Y J, Liu N F, Yu T Z, et al.The enhancement of flowery-like aroma in green tea under optimized processing conditions by sensory-directed flavor analysis[J]. Food Chemistry: X, 2024, 22: 101427. doi: 10.1016/j.fochx.2024.101427.
[39] Xu C H, Liang L, Li Y H, et al.Studies of quality development and major chemical composition of green tea processed from tea with different shoot maturity[J]. LWT, 2021, 142: 111055. doi: 10.1016/j.lwt.2021.111055.
[40] Wang L F, Lee J Y, Chung J O, et al.Discrimination of teas with different degrees of fermentation by SPME-GC analysis of the characteristic volatile flavour compounds[J]. Food Chemistry, 2008, 109(1): 196-206.
[41] 严寒. 福鼎白茶中挥发性内酯类及萜类化合物的对映异构体研究[D]. 北京: 中国农业科学院, 2019.
Yan H.Study on the enantiomers of volatile lactones and terpenoids in Fuding white tea [D]. Beijing: Chinese Academy of Agricultural Sciences, 2019.