Analysis of Biochemicao Characteristics and Green Tea Suitability of Huangjincha 1（Camellia Sinensis）for Introduction in Hubei Province
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Abstract
Compared with the dominant cultivar Echa 1(Camellia Sinensis), the major biochemical components in fresh tea leaves and green tea manufacture of Huangjincha 1 for introduction in Hubei province were investigated, and sensory evaluation were also employed. The results revealed that the contents of total amino acid and caffeine in spring shoots of Huangjincha 1 were significantly higher than those of the control, but water extract, tea polyphenols, catechin and ratios of tea polyphenols and amino acids (IP/AA )were lower. Fresh leaves of summer and autumn shoots became more substance-rich than the spring shoots. Green tea from the spring shoots of Huangjincha 1 has a lower content of water extract, tea polyphenols, catechin, IP/AA, and higher content of theanine, aspartic acid, glutamic acid, arginine and total amino acids than those of the control. A total of 37 aroma constituents were indentified in Huangjincha 1 with the clear difference of types, components and proportions of aroma constituents from the Echa1. Sensory evaluation showed that green tea from Huangjincha 1 exhibited the slight bitter and astringency, heavy tender flavour, fresh-mellow taste and superior to the Echa1.
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