Abstract:

The feasibility of using Fisher’s discriminant analysis to distinguish different varieties of black tea and tea cream
produced by different methods was investigated. Protein, total sugar, thearubigins, theaflavin, theabrownin and 9 mineral
elements were used as the variables for discriminant analysis of different varieties of black tea and tea cream made from
broken Diangong tea. The results showed that Fisher’s discriminant analysis is reliable in discriminating all tested samples.
Fisher discriminant analysis is helpful to reduce interference from subjective factors in the process of sensory evaluation,
avoiding ambiguity and uncertainty and ensuring the stability and reliability.

Key words: black tea, tea cream, discriminant analysis