云南大叶种茶品系波上金苔适制性研究OA

To explore the processing suitability of Boshangjintai,a strain of Yunnan large-leaf tea(Camellia sinensis),and provide a theoretical reference for its tea production,processing,tea product development,transformation,and upgrading.Duanjie Baihao(with traits similar to Boshangjintai)and Yunkang 10(a representative Yunnan tea cultivar)were selected as controls.Fresh leaves of one bud and two leaves from the three large-leaf tea materials were processed into baked green tea,white tea,and black tea.The processing suitability of different tea types was investigated through physical and chemical component analysis,sensory evaluation,and volatile component analysis of the prepared tea samples.The results showed that Boshangjintai fresh leaves were characterized by high contents of tea polyphenols and caffeine.Among the three trial-made tea types,baked green tea had the highest caffeine content(2.52%);white tea and black tea had the highest water extract contents(51.97%and 50.54%,respectively)and the highest tea polyphenol contents(20.25%and 13.75%,respectively);and the amino acid contents in all three tea types were relatively high.The aroma compositions of the three tea types were similar and were mainly composed of alcohols,esters,and hydrocarbons.The sensory evaluation results ranked the suitability as follows:black tea>baked green tea>white tea.In conclusion,among the three tea types(black tea,white tea,and baked green tea)processed from Boshangjintai fresh leaves,black tea showed the best overall performance and had good processing suitability.