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

Journal of Tea Science >

2025 , Vol. 45 >Issue 6: 971 - 986

DOI: https://doi.org/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 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

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1. Agricultural Technology Promotion Center of Yuhang District of Hangzhou City, Hangzhou 311121, China;
2. Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China;
3. Key Laboratory of Tea Quality and Safety Control Ministry of Agriculture and Rural Affairs, Hangzhou 310008, China;
4. Laboratory of Quality and Safety Risk Assessment for Tea Products (Hangzhou) Ministry of Agriculture and Rural Affairs, Hangzhou 310008, China;
5. Agricultural Ecology and Plant Protection Management of Yuhang District of Hangzhou City, Hangzhou 311121, China;
6. Zhejiang A & F University, Hangzhou 311300, China;
7. Tea Research Institute, Hangzhou Academy of Agricultural Sciences, Hangzhou 311121, China

Received date: 2025-03-31

Online published: 2025-12-10

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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

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 . DOI: 10.13305/j.cnki.jts.2025.06.004

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