Feasibility of Processing Black Tea with Fresh Leaves Picked from Famous Tea Bushes in Wuyi Mountains
Welcome to Chinese Journal of Tropical Crops,

Chinese Journal of Tropical Crops ›› 2019, Vol. 40 ›› Issue (11): 2246-2254.DOI: 10.3969/j.issn.1000-2561.2019.11.020

• Agricultural Product Processing, Preservation, Storage, Analysis and Detection • Previous Articles     Next Articles

Feasibility of Processing Black Tea with Fresh Leaves Picked from Famous Tea Bushes in Wuyi Mountains

LU Li1,2,CHENG Xi1,2,ZENG Jingjing1,YE Guosheng1,2,LI Xinghui3,CHEN Rongbing1,2,*()   

  1. 1. College of Tea and Food Sciences, Wuyi University, Wuyishan, Fujian 354300, China
    2. Collaborative Innovation Center for Chinese Oolong Tea Industry, Wuyishan, Fujian 354300, China
    3. Tea Research Institute, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
  • Received:2019-01-20 Revised:2019-03-06 Online:2019-11-25 Published:2019-11-28
  • Contact: Rongbing CHEN

Abstract:

In order to make full use of the resources of Wuyi Mingcong (famous tea bushes), to enrich the category of black tea, 13 bushes of Wuyi Mingcong were steamed and processed to black tea respectivey, using cultivar ‘Shuixian’ as the control. The suitability for processing black tea of the tested bushes was analyzed based on the biochemical indicators and sensory quality assessments, in which the relationship between the biochemical indicators of fresh leaves and the quality of black tea was analyzed. The results showed that the content of water soluble extracts, amino acids, caffeine, flavonoids in fresh leaves and water soluble extract, tea polyphenols, caffeine, flavonoids, theaflavins, thearubigins in black tea processed from leaves of bush ‘Guidong Baijiguan’ were higher than those in the control, in which the content of theaflavin was 0.81%, being significantly higher than that of the control. The sensory quality of ‘Guidong Baijiguan’ was excellent. Comprehensive biochemical and sensory evaluation results showed that ‘Guidong Baijiguan’, ‘Jinsuoshi’, ‘Jinfenghuang’, ‘Baimaohou’ and ‘Queshe’ were suitable for processing black tea. The ratio of polyphenols to amino acids in fresh leaves was not significantly correlated with the quality of black tea. Water soluble extract, caffeine, the ratio of polyphenols to caffeine, the ratio of amino acids to caffeine in fresh leaves were significantly correlated with the quality of black tea or the factors relating to black tea quality, which could be used as a reference for assessing the suitability for processing black tea of tea cultivar.

Key words: Wuyi Mingcong, black tea, processing suitability, biochemical component, correlation