Comparative Study on the Tea Quality Components between Tieguanyin and Jinxuan of Oolong Tea Plant Varieties Introduced into Yunnan

Jiwen ZHENG; Huijie MA; Jin XIE; Mengyao LAI; Caiyou LYU; Guangrong YANG

doi:10.12101/j.issn.1004-390X(n).201612008

JOURNAL OF YUNNAN AGRICULTURAL UNIVERSITY（Natural Science） > 2018 > 33(1): 106-112. > DOI: 10.12101/j.issn.1004-390X(n).201612008

Jiwen ZHENG, Huijie MA, Jin XIE, et al. Comparative Study on the Tea Quality Components between Tieguanyin and Jinxuan of Oolong Tea Plant Varieties Introduced into Yunnan[J]. JOURNAL OF YUNNAN AGRICULTURAL UNIVERSITY（Natural Science）, 2018, 33(1): 106-112. DOI: 10.12101/j.issn.1004-390X(n).201612008

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Comparative Study on the Tea Quality Components between Tieguanyin and Jinxuan of Oolong Tea Plant Varieties Introduced into Yunnan

1.
Technology Extension Service Stations of Tea in Dehong, Mangshi 678400, China
2.
College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming 650201, China

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Received Date: December 14, 2016
Revised Date: September 14, 2017
Available Online: March 02, 2018
Published Date: December 31, 2017

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Abstract

Abstract

Purpose Evaluating the optimum tea manufacturing characteristic of Oolong tea varieties introduced to Yunnan Province is important to promote the diversified development of tea industry. The tea components of black tea and Oolong tea were studied.

Method The flesh leaves of Tieguanyin and Jinxuan tea varieties introduced to Yunnan Province from Fujian Oolong tea production area were used as materials. Lapsang souchong, Jinjunmei souchong tea, Anxi Tieguanyin and Wuyi rock tea Dahongpao from original region were elected as controls.

Result The quality components of Oolong tea were richer than these of black tea after both of Oolong tea plant varieties were introduced breeding. The Oolong tea chemical components of introduction breeding, such as tea polyphenols, amino acid and caffeine contents reached 21.89%, 7.69% and 1.83%, respectively, Which were higher than those of the introduced black tea 9.90%, 3.44% and 1.50%, respectively. But the water extract (34.30%), tea polyphenols, amino acids and caffeine contents of oolong teas made from Oolong tea plant varieties in Yunnan Province were higher than original production areas’ water extract (32.10% and 24.7%), tea polyphenols (18.31% and 18.04%), the amino acids (2.96% and 1.86%) and caffeine (1.16% and 1.50%) levels, respectively. However, the water extract content of the introduced black tea reached 37.00%, and it was significantly higher than original production area black teas (29.10% and 22.20%, LSD, P<0.05). But the tea polyphenols (9.9%), amino acids (3.44%), and caffeine (1.50%) contents in Yunnan were lower than Fujian original production area black teas’ the tea polyphenols (11.49% and 14.77%), amino acids (3.52% and 4.28%), and caffeine (1.69% and 1.62%), respectively. The catechins content and its ratio to tea polyphenols of Oolong tea and black tea from the introduced Oolong tea plant varieties were tended to decrease.

Conclusion In a word, Fujian Oolong tea plant varieties introduced to Yunnan are suitable for making Oolong tea.
- introduce,
- black tea,
- Oolong tea,
- tea component

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References (17)

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Comparative Study on the Tea Quality Components between Tieguanyin and Jinxuan of Oolong Tea Plant Varieties Introduced into Yunnan

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