Study on the Chemical Components and Sensory Quality of Clay Pot and Banana Leaf Baking Tea

Clay pot and banana leaf baking tea are the special ways of drinking tea of ethnic minority in Yunnan. However, chemical components and sensory quality of these two kinds of baking tea have not been investigated. In this study, chemical components in the baking tea and raw material were measured and compared using spectrophotometer method and high performance liquid chromatography. And sensory qualities were evaluated. Statistical analysis showed that the contents of the contents of free amino acid, caffeine (CA), gallic acid (GA), the sum of contents of catechin and its ingredient including EGC, C, EC, ECG, GG, EGCG significantly decreased (P0.05); while, the contents of water extract, tea polyphenols and soluble sugar did not change significantly (P0.05). After baking by clay pot, the contents of water extract significantly increased (P0.05), the contents of free amino acid, the sum of contents of catechin and four catechin (EGC, C, EC, ECG) decreased significantly (P0.05), while, the contents of tea polyphenols, soluble sugar, GA, CA and two catechin ingredient (EGCG and GG) did not change significantly (P0.05). Sensory evaluation showed that baking tea has a strong taste. And the aroma was improved and changed. The aroma of raw material was smoky. Banana leaf baking tea has strong faint scent, and clay pot baking tea was rich in roasted flavor. The changes of the chemical compositions and sensory quality of clay pot and banana leaf baking tea were demonstrated, and it provide scientific basis for the drinking, protection and inheritance of the baking tea.