Study on the Ruanzhi Oolong Tea Quality Differences of Different Grades

Xiaohui LIU; Qiong WANG; Sihan DENG; Haiyu DONG; Xinru ZHOU; Xiuxing HE; Jia ZHOU; Baijuan WANG

doi:10.12101/j.issn.1004-390X(n).202112061

JOURNAL OF YUNNAN AGRICULTURAL UNIVERSITY（Natural Science） > 2022 > 37(3): 464-470. > DOI: 10.12101/j.issn.1004-390X(n).202112061

Xiaohui LIU, Qiong WANG, Sihan DENG, et al. Study on the Ruanzhi Oolong Tea Quality Differences of Different Grades[J]. JOURNAL OF YUNNAN AGRICULTURAL UNIVERSITY（Natural Science）, 2022, 37(3): 464-470. DOI: 10.12101/j.issn.1004-390X(n).202112061

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Study on the Ruanzhi Oolong Tea Quality Differences of Different Grades

1.
College of Tea Science, Yunnan Agricultural University, Kunming 650201, China
2.
Yunnan Organic Tea Industry Intelligent Engineering Research Center, Kunming 650201, China
3.
Key Laboratory of Intelligent Organic Tea Garden Construction in Universities of Yunnan Province, Kunming 650201, China

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Received Date: December 26, 2021
Revised Date: April 03, 2022
Accepted Date: April 05, 2022
Available Online: April 11, 2022
Published Date: May 29, 2022

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Abstract

Abstract

PurposeTo study on the differences of chemical components and quality characteristics of Ruanzhi oolong tea with different grades.
MethodsThe top grade, the first grade and the second grade of Ruanzhi oolong tea made from Tengchong, Yunnan Province which introduced from Taiwan were taken as the research object. The sensory evaluation, chemical and volatile components detection were used to compare the quality differences of three grades of oolong tea, and the relationships among the chemical composition and content, volatile component and content and different grades of tea were also studied.
ResultsThe sensory evaluation score, the contents of water extracts, tea polyphenols, free amino acids and the proportion of simple catechins were positively correlated with the tea grade, whereas the proportion of esterified catechins was negatively correlated. A total of 191 volatile components were detected in three grades of Ruanzhi oolong tea, with 24 common components. In those volatile components, the contents of hexyl hexanoate, (E)-hexanoate-2-hexenne ester and D-limonene were positively correlated with tea grades, while the contents of heptadecane, octadecane, indole and cedrol were negatively correlated.
ConclusionThe contents of water extracts, tea polyphenols, free amino acids and catechin components are significantly related to the tea grade, which can be used as one of the bases for the classification of Ruanzhi oolong tea.
- Ruanzhi oolong tea,
- tea grade,
- quality,
- volatile components

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References

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