| As one of the most important raw materials for tea production, tea plant varietiescould not be replaced in raising the output, strengthening the competitiveness, andefficient tea industry as well. The new strain1005with high EGCG and specialquality, which is studied by there searchers those are from Agriculture ProductsInstitution, Fujian Agriculture and Frosty University. They have been focused on thestability and propagating of its high EGCG special quality before, it's the next stepthat studying the features and the scope of application. Consequently, based on thestrain1005tea leaves from spring to autumn with high EGCG in the year of2011,which processed to be green tea and oolong, this paper studies the biochemicalingredients, especially the tendency of EGCG, and the raw teas quality, meanwhile,analyses the morphology features and the ISSR molecular maker research.The1005series tea with high EGCG is shrub form, middle leaf,semi-erecttype,branching more frequent.The angle of leafing is horizontal with a littleupright.New little section length of1.5~3.4cm,the leaves are with less and insigificanthairs.The leaf is oblong oval and color of mature leaf is yellow-green.Leaves extendplat with a little upheaval and a little inward-folding.leaf apex is blunt and thentaper-pointed. Leaf marging is a little zigzag.The average number of vein pairs is8.5.The average number of calyx is7and is puple with no hairs, the calyx color isgreen.Corolla is white and its diameter is2.8cm.The avergae number of petal is5andthe length of style is1.1cm.Ovary has no hairs and the ratio of pistil to stame ishigh.Full flowering is in the middle of November and lasts for February the followingyear but consequently gives scare seeds.During the process of green tea, its gross of tea polyphenol and amino decline, andcatecholamine ratio decreased; the gross of soluble sugar increases, the flavonoidcompounds and caffeine are stable. The EGCG content descends gradually, thedecreasing amplitude-20.47%,33.76%,21.77%for the tea in spring, summer andautumn. The EGCG content is different in seasons,11.50%in spring,10.12%insummer,21.77%in autumn; we could know that the EGCG content is highest inautumn, lowest in summer. Through the sensorial analysis, spring tea has chestnutsmell, tastes mellow, the soup is olivine and pure, Summer tea is mild, bitter, but olivine and pure. Autumn tea is unadulterated, pure with a little bitter, and olivine.Obviously spring tea is the best between them.During the process of oolong, tea polyphenol declines gradually, amino tendencyshows that increases first, and then decreases, increases at last. Clomiphene ratiodecreases, flavonoid compounds declines a little, soluble sugar descends, then raises alittle. Caffeine keeps decreasing. The fall is very large in oolong process beforeenzyme, being stable in the rest processes. From the process of oolong, itsbiochemical ingredient changes a lot in the drying and producing. Its wastage ratio is27.25%,36.30%,29.36%for spring, summer and autumn. Eventually, the raw teasEGCG content is10.52%,9.58%, and10.49%for spring, summer, autumn. Throughthe visional and sensorial analysis, spring tea appearance is tight, green and brown,unadulterated, strong, olivine; autumn tea is similar with the spring tea, except for itsbitter taste. Summer tea is the worst for its substandard index, especially the strongbitter taste.It indicates that strain1005is suitable for being processed green tea and oolong,even the raw tea contains high EGCG. Usually, it is better in the seasons of spring andautumn, also feasible for oolong production, and yet spring tea is the best choice forgreen tea.Take advantage of ISSR molecular makers to study the strain1005, select16from50primers, augment107locus, there are88polymorphism locus in them, ittakes82.24%. The band is augmented from250-1000bp. Through the UPGMA clusteranalysis, the variation range of inheritance similitude factor from0.5140to0.6729,which is compared with the other5control groups. It is most like huangdan,and theminimum similarity with Tie Guanyin. |
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