A Study On The Quality Differences Of Various Dark Teas In China

Dark tea is fermented in the later period not as Black tea in the previous. It's the unique one among the six big types of Chinese traditional teas.It majorly produces in Hunan, Hubei, Sichuang, Yunan, Guangxi provinces and some others.It attracts more and more experts'attention with its special quality characteristic and the salubrity function. With these characteristics, it has become the research hotspot.This text firstly analyzes the quality and main ingredients differences between various kinds of dark tea, with component analysis has been made for the taste.The main results as following:1.Compared with the various dark teas, the natural quality of Pu'er raw tea is close to primary green tea. Pu're ripe tea, Liubao tea, Kang-brick tea are deep red in liquor, aroma pure or mellow and stale, tastes mellow and rich. Anhua dark tea is primarily orange in liquor, mostly orange-yellow, orange-brown, orange-red, smelling aromatic and pure, tasting mellow. The raw material of Qing brick tea is older, yellow or brown-red in liquor, taste coarse and plain.Major biochemistry Contents consists are found very high in Pu'er and Tianjian dark tea, while Qing brick tea, Fu brick tea are lower relatively. Except gallic acid is lower in Pu'er raw tea, the other biochemistry components are higher. In the rest of the major dark tea:Tianjian dark tea contains higher with water extract, polyphenols, total catechins and soluble protein; in Pu'er ripe tea, it contains higher with flavonoids, gallic acid, tea polysaccharide and Coffeine contents;Kang brick tea contains higher with amino acidsin, soluble sugar contents.While Qing brick tea has less water extract, polyphenols, amino acidsin, theine, flavone and soluble protein. Normal grade Pu'er's total catechu and, Liubao's gallic acid,.organic acid, and Fu Brick team soluble sugar has a relatively lower contents.Among the catechin component groups, simple catechins takes the majority for both Pu'er tea and 85% Liubao tea, and especially with the highest contents for DL-C.As for Qiangliang tea, Hua brick tea, Pu'er raw tea and 80% upper grade Kang brick tea, Fu brick tea, Tianjian dark tea, and Hei Brick teas, they contains complex catechins for the higher, goup, and especially highest for EGCG. 2.Compared with Anhua dark tea, Tianjian tea is primarily orange, taste mellow in fragrance.Qianliang tea mostly orange, taste mellow and plain; Fu brick tea has a deep color in liquor, mostly brown-orange, range-red, with a mellow and plain tast; The liquor is even deeper in Hei brick tea, mostly red with some yellow and orange, and it tastes mellow and plain; The liquor in Hua brick tea is close to Hei brick tea and is gradually deep, primarily red, tasting mellow and plain.In contents, all kinds of Anhua dark tea varies largely regarding water extract, polyphenols, amino acidsin, total catechins, gallic acid, but with less difference for flavonoids, soluble sugar, organic acid. Tianjian dark tea has a high contents of main biochemistry components but in opposite, Fu brick tea has a lower contains in regarding to these elements.Among four types compressed tea, the contents of main biochemistry components are higher in Hua brick tea and Qianliang tea, black brick follows as the second, and Fu brick tea takes the final.Among them, Hua brick tea and Qianliang are with very small difference.And Hua brick tea has a higher contents of water extract, soluble sugar, soluble protein, flavonoids, gallic acid while Qiangliang tea are richer in the polyphenols, amino acidsin, Coffeine, total catechins, tea polysaccharide.Among all kinds of catechins components groups of Anhua dark teas, complex catechins contents are generally higher than simple catechins.Moreover, the EGCG in the complex catechins takes the highest contents, EGC as the highest in the simple ctechins.3.Different from red tea and green tea, except that gallic acid contains higher, the other elements are lower than green tea at various grades.And it differs slightly from red tea regarding every biochemistry elements. Dark tea and green tea majorly contains complex catechins, and with the highest EGCG, while in red tea, simple catechins contains simply catechins, and with the highest DL-C.4.Older tea contains less regarding every ingredients than new tea, but the liquor of the tea appears brighter and redder in color, even more fragrant and tastes mellower and more comfortable.5.With Analysis it is found out that the principal components affects the main taste of dark tea is:EGCG, GCG, ECG, soluble sugar, flavonoids, soluble protein, gallic acid.