Abstract: In this study, the key factors causing the quality difference between Zhangping Shuixian tea (Shuixianwangzi?and Shuixiangongzhu) manufactured in different seasons (spring and autumn) were explored by sensory evaluation and biochemical analyses combined with multivariate analysis. The results showed that Shuixianwangzi tea was mellow with strong astringency in taste and had a sweet aroma with osmanthus fragrance. Shuixiangongzhu tea had a mellow and brisk taste and a clean aroma with orchid fragrance. Caffeine, tea polyphenols, and thearubigins were the characteristic non-volatile components to discriminate the differences in their tastes. 3-Carene, cis-3-hexenyl acetate, 1-hexanol, α-pinene, and D-limonene were the characteristic volatile components to discriminate the differences in their aromas. The results of this study will provide a theoretical basis for objective and accurate discrimination of different flavor types of Zhangping Shuixian tea.

Key words: Zhangping Shuixian tea; nonvolatile components; volatile components; cluster analysis; orthogonal partial least square-discriminant analysis