Welcome to Journal of Tea Science,Today is

Journal of Tea Science ›› 2022, Vol. 42 ›› Issue (6): 875-885.doi: 10.13305/j.cnki.jts.2022.06.003

• Research Paper • Previous Articles     Next Articles

Preparation and Quality Analysis of Standard Samples of Hunan Black Tea

YIN Xia1, TONG Tong2, XIAO Yangbo1, HUANG Jing1, BAO Xiaocun1, LIU Shujuan1, WU Wenliang1, WANG Kuofei3, WU Chongyue4, LIU Zhonghua3,*, ZHANG Shuguang1,*   

  1. 1. Tea of Institute, Hunan Academy of Agricultural Sciences, Hunan Tea Plant and Tea Processing Observation Station of Ministry of Agriculture, Changsha 410125, China;
    2. Agricultural Equipment Research Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China;
    3. Key Lab of Tea Science of Education Ministry, Hunan Agricultural University, National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Changsha 410128, China;
    4. Hunan Black Tea Industry Development and Promotion Association, Changsha 410005, China
  • Received:2022-08-02 Revised:2022-09-27 Online:2022-12-15 Published:2023-01-04

Abstract: The standard tea samples are indispensable for the objective and accurate identification of tea quality. In this study, the preparation process of standard Hunan black tea standard samples was introduced and its quality was analyzed. The results of the sensory evaluation and biochemical components show that the supper grade of standard Hunan black tea sample had the highest amino acid content, making the taste sweet and mellow. The terpenoid contents in 110 volatile aroma substances identified were significantly higher than those of other tea samples, and the aroma was tender, sweet, rich and lasting. The first grade standard sample had the highest water extracts and catechin content, making the taste mellow. Meanwhile 114 volatile aroma substances were identified, with the contents of various volatile components in the middle level, showing a pure sweet flavor. The second grade standard sample contained relatively low taste component contents, showing sweet with a bit thick taste, and 109 volatile aroma substances were identified. The contents of fatty acid-derived volatile substances and carotenoids were significantly higher than those of other tea samples, showing sweet and floral aroma. This study can provide a reference for the processing and production of Hunan black tea.

Key words: Hunan black tea, standard sample, taste quality components, aroma quality components

CLC Number: