| In this experiment, the Mingke 1, Tie guan-yin and Huangyan three Oolong tea varieties which introduced from Fujian province to Sichuan province were for tested, Fudingdabaicha which was the dominant variety that used to make black tea and green tea in Sichuan province as a control. Studied on the new shoots of traits and biochemical components in fresh leaves of the three varieties, and all of them were made congou black tea and green tea, exploring the suitability and tea quality, and compared the quality, in order to select tea cultivars with high aroma which are suitable for plant widely in Sichuan tea region and provide reference for the promotion and utilization of the three varieties in Sichuan tea region. And the results showed that:(1)The Mingke 1 has purple buds, little pubescence, Tie guan-yin has yellowish green with purple buds, medium pubescence, and their ability of keeping tender were strong; Huangyan has yellowish green buds, and its ability of keeping tender was relatively strong. The length of 2-leaves-1-bud and one-hundred-bud weight in spring and summer of above three cultivars ranged from 4.87cm to 7.30cm.from 28.88g to 45.73g.and the 3-leaves-1-bud and one-hundred-bud weight ranged from 5.59cm to 7.89cm,from 44.96g to 67.87g. The flushes of Tie guan-yin was strong and its length and weight was higher than Fudingdabaicha significantly, then was Huangyan, and Mingkel was similar with the control.(2) The explore on tested varieties of biochemical components in fresh leaves showed that, the spring and summer shoots of tested varieties" water extract content was from 43.35% to 49.50%, where in, the spring shoot were both higher than that of the control, the summer shoots of Mingke 1 and Huangyan were lower than that of control, but Tie guan-yin was higher than that of the control; the content of tea polyphenol was from 22.09% to 27.34%, from 9.24% to 29.53% higher than that of the control; catechin components, the caffeine content was higher than that of the control, the total amino acid was lower than that of control, but compared with that planted in Fujian has increased; according to the 18 kinds of amino acids, the tea ammonia acid, arginine and other important amino acid proportion was higher than that of the control; phenol ammonia ratio was between 5.30 to 8.84. In conclusion, the fresh leaves of tested varieties were rich in materials, polyphenols, catechins and caffeine was higher than that of the control. And the tested varieties had the basic of made black tea and green tea which with strong flavor.(3)The congou black tea made by tested varieties contains abundant materials, the water extract, tea polyphenols, catechins contents of the black tea produced by the spring shoots and summer shoots were higher than those in Fudingdabaicha. And the range of water extract was from 34.62%to 40.25%; tea polyphenol content was from 10.19% to 15.07%; catechin components content was from 13.98mg/g to 25.45mg/g. The content of theaflavins, thearubigins ranging from 0.45% to 0.83%,6.14% to 9.14%,both were high, and the content of theabrownins and the ratio of TRs/TFs ranged from 6.86% to 8.62%, from 10.96 to14.86.Caffeine content was from 3.07% to 4.04%, among them, the congou black tea produced by Tie guan-yin and Huangyan in summer was higher than that of control, the Mingkel was lower than that of the control; the amino acids content was from 2.74% to 3.86%, all of them were lower than Fudingdabaicha.50 kinds of aroma components were detected in four varieties,including 7 kinds which were alcohols, aldehydes, ketones, esters, alkenes, alkanes and unknown compounds, alcohols were most, and the relative contents of three kinds of three varieties were 68.21%,53.09% and 69.88%.And the geraniol content of three varieties was significantly higher than that of the control, linalool and its oxide products were lower than that of the control, belonging to the dominant type of geraniol. Sensory evaluation results showed that with heavy fragrance and taste, the quality of the black tea which produced by three introduced varieties was better than control, and the smell of flower or fruit fragrance and honey was obvious. And, the quality of congou black tea made by Tie guan-yin, Huangyan was better than Mingkel.(4)The content of water extract of green tea made by spring and summer shoots of the tested varieties was from 41.38% to 47.49%,Tie guan-yin>Mingke 1> Control>Hangyan, among them the content of Tie guan-yin was 7.41% and 2.19% higher than Fudingdabaicha, Mingke 1 was no significant difference compared with the control, Huangyan was lower than that of the control, was 2.43% and 1.89% lower than the control. Catechins tea polyphenol content was significantly higher than that of control, was from 19.79% to 24.74%,from 118.82mg/g to 188.33mg/g; the caffeine content was from 3.30% to 4.17%, the caffeine content of the green tea made by the spring shoots and summer shoots of Tie guan-yin was higher than that of the control, but the Mingke 1 and Huangyan were sometimes lower than that of the control; and the amino acid content of all three introduced varieties were lower than that of the control,was from 3.02%to 4.37%.45 kinds of aroma components were detected in four varieties, alcohols are most, trans-Geraniol, linalool and its oxides, Hotrienol, Dimethyl sulfide, Decanal, Benzene acetaldehyde to be considered for the three introduced varieties of the main characteristics of aroma substances. With the rose fragrance geraniol was from 2.93 to 4.39 times high than Fudingdabaicha. Sensory evaluation results showed the quality of green tea produced by tested varieties were well and better than that of the control. Where in, Tie guan-yin and Mingke 1 was better than Huangyan, but Huangyan and Tie guan-yin with floral scent were more unique.(5)Comprehensive comparison of tested varieties of physicochemical properties and suitability for processing, Tie guan-yin was suitable to made both congou black tea and green tea, and the quality was the best.Mingkel, which the quality of the congou black tea was better than that of the control, but worse than Tie guan-yin and Huangyan; the quality of the green tea was better than that of the control and Huangyan, but worse than Tie guan-yin. The contents of characteristic aroma compounds in Huangyan were rich, the quality of the congou black tea made in summer was best, and the quality of the green tea was similar with control. In summary, three introduced varieties were suitable to made black tea and green tea, among them, the quality of the tea made by Tie guan-yin was best. And all of them has floral, can be used as high aroma cultivars, it was better to suitably recommending and applicate mixed sowing in Sichuan tea region. |
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