Abstract:

The suitability for processing green tea and quality of tea leaves from three different varieties (Zhongcha 108,302 and 102) introduced to southwest China’s Sichuan province from Zhejiang province in the east were investigated bycomparison with Fuxuan 9, which is the dominant cultivar in Sichuan province. One-bud-one-leaf green teas from threeintroduced cultivars were analyzed for major biochemical components, aroma components and sensory quality. The resultsshowed that all three kinds of green tea contained abundant quantities of water extract, caffeine and amino acids rangingfrom (41.96 ± 1.65)% to (43.94 ± 0.93)%, from (3.92 ± 0.06)% to (4.47 ± 0.12)%, and from (4.78 ± 0.16)% to(5.71 ± 0.30)%, respectively, which were present in significantly lower amounts in Fuxuan 9. However, the contents of bothtea polyphenols and catechin, in the range of (19.89 ± 0.68)%－(23.95 ± 1.73)% and (8.38±0.08)%－(13.25 ± 0.18)%,respectively, were significantly lower than those of the control, and lower ratios of tea polyphenols and amino acids rangingbetween 3.48 and 5.01 were observed for the introduced cultivars. Hence, all these introduced cultivars are suitable formaking green tea, providing tea infusions with refreshing taste as well as slight bitterness and astringency. A total of 37aroma constituents were detected in Zhongcha 108 and 302, and 38 aroma constituents in Zhongcha 102. The sensory qualityof Zhongcha 108 and 302 was superior to that of Fuxuan 9, which was similar to Zhongcha 102.

Key words: tea, varieties, biochemical components, tea quality