Quantified Descriptive Sensory Evaluation on Wanzhou Green Teas

Objective Sensory quality of Wanzhou green teas was evaluated for breeding selection, cultivation upgrading, process optimization, and new product development.

Method Thirteen Wanzhou green tea products of 6 different categories were collected to determine the aromatic characteristics and taste of the brewed teas by a sensory panel. Members of the panel were selected by Panel Check software, which scrutinized their abilities to discriminately differentiate the evaluation criteria, to consistently reproduce ratings, and to quantitatively convert the descriptive terms on aroma and taste of the teas. Scores on aroma and taste were subsequently subjected to principal components and differential analyses.

Result Sensory quality of the green teas closely related to the variety of the cultivars from which the leaves were plucked. The highest rating 'Anji Baicha' and 'Zhonghuang 1' Tea given by the panel had an eloquent, fresh, sweet taste and chestnut-like, tender, young potato aroma. 'Fuxuan 9' Tea and 'Fuding Baicha' were found fragrant with floral scent. Whereas those made of the leaves of some tiny-leaf cultivars from central Sichuan were cited for their exquisite delicious, sweet taste.

Conclusion The sensory quality of the Wanzhou green teas evaluated by the trained panel with quantified ratings clearly separated the products showing a significant close relation to the variety of tea cultivars of which the products were made.