Analysis Of The Characteristics Of Components Of Wild Tea Camellia In Nanchuan

In recent years,green food and pollution-free health care products popular customers.The wild tea as a natural resource of green tea beverages has not been a reasonable development and utilization.It has unique advantages and a broad space for development,such as wide range of raw material sources,significant health value,style novel and pure natural,pollution-free,etc. Particularly the expansion of its deep-processing products will certainly become the next hot spots.In China,Growth of wild tea trees are more than a century for the ancient tea trees,which tree tall,old,and in natural growth,belongs to wild-type or culture type,not the artificial cultivation of the large tea.but it is not the exact height and roughness standards,as well as the concept of a specific age.China is the birthplace of tea,and Bashu is the cradle of Chinese tea culture,tea history data show that Chinese tea industry in the initial rise of Bashu.Among the many wild resources,there is no lack of high-quality or specific resources,wild tea of Nanchuan in Chongqing as a unique resource,which directly used for the production of some varieties,and some resources for innovation,and some have potential for the development and utilization of high value.In this study,The main analyze the biological characteristics and biochemical composition of the distribution of wild tea In chongqing are more concentrated in Nanchuan wild tea trees.At the same time,we systematic study comparing wild and cultivated varieties of tea biochemical composition of differences,to promote wild tea comprehensive development and utilization of resources and provide a theoretical basis for wild tea of Nanchuan processing,and sensory evaluation of the trial to study the feasibility of its drinking.The main conclusion of the study are as follows:1 Nanchuan wild tea trees in Chongqing are an ancient tea precious resources,its tree to tree and a half trees,trees are one of 101 types of tea to the bush-type evolution of the transition type of tea,a lot of variation,with a considerable degree of academic Value,need to further deepen the study.2 Nanchuan wild tea trees have the thick stratum corneum,Strong cold resistance,Products have good quality and higher yield.3 The component contents of tea have bisiness with the suited-processing of tea.Large-size leaves be propitious to black tea for the characters of strong consentrition and good quality.The ratio of palisade tissue and spongy tissue of Nanchuan wild tea is 0.29～0.66 which is lower than it of Fuding Dabaicha.The content of caffme of Nanchuan wild tea is positive correlation which is higher than it of Fuding Dabaicha.The taste of Nanchuan wild tea is strong consentrition and easy to oxidation for the high content of tea polyphenols and catechins.So Nanchuan wild tea is a cultiva of suited-processing black tea and good tates.4 To sum up,the inner quality factors of Nanchuan wild tea all is good especially No 61 and No 62,and then No 51 and No 101.The results is match with sensor evaluation.