Purpose To explore the quality characteristics of ancient tree tea in Jingmai Mountain.
Methods Seven main village tea gardens in Jingmai Mountain were selected and picked according to the standard of one bud and two leaves to make sun-dried green tea. The volatile component of tea samples were screened and classified by headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). The physicochemical components were determined by conventional methods, and the quality of tea was analyzed by sensory evaluation.
Results A total of 45 aroma substances were detected, including alcohols, hydrocarbons, oxygen heterocycles, aromatic hydrocarbons, ketones and aldehydes. A total of 16 substances with aroma characteristics were screened out, which could be divided into fruit aroma, woody aroma (fragrance) and floral aroma. Excepted for the floral aroma type not detected in Mangjingxiazhai, the other villages all contained the above three aroma characteristic substances, forming the “nectary aroma” of sun-dried green tea. The average water content of the tea samples was 7.91%, water extract content was 52.35%, free amino acid content was 2.67%, tea polyphenol content was 26.75%, soluble sugar content was 7.60%, caffeine content was 49.62 mg/g, gallic acid content was 1.62 mg/g, flavonoids content was 6.50%, and total catechins were 197.87 mg/g.
Conclusion There are certain differences in the physicochemical components of the ancient tree tea from Jingmai Mountain, which can be used to determine the source of the tea based on unique aromatic components and physicochemical components. The results have laid the foundation for the establishment of a quality prediction model and further studies on the quality of Jingmai Mountain ancient tree tea.
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