Analysis of the Main Quality Components of Tencha Processed from Seven Different Tea Cultivars

Abstract:

To screen tea cultivars suitable for tencha production in the area of Jiangsu, quality differences of seven tencha varieties were compared through the detection of quality components, analysis of catechin quality index, and correlation analysis of principal components. The results showed significant differences (P<0.05) in the content of quality components and catechin quality index among seven tencha varieties produced from seven tea cultivars that underwent the same shading management and processing conditions. Among the samples, the Maolu landrace exhibited the highest mass concentrations of proteins (31.74%), tea polyphenols (14.10%), SDF (4.28%), total chlorophyll (4.89 mg•g-1), chlorophyll b (2.82 mg•g-1), vitamin C (5.72 mg•g-1), and GA (2.32%) as well as the highest CAI (15.69), whereas its IDF/SDF ratio was minimum (7.58). Principal component analysis showed that water extract, soluble sugar, catechin components, vitamin C, SDF, and IDF were the characteristic components of tencha quality, reflecting the quality differences of tencha produced from different tea cultivars. The Maolu landrace had the highest comprehensive score of 1.17, indicating the superior quality of tencha produced from the Maolu landrace in Jiangsu. This study provides a significant theoretical basis for screening tea cultivars suitable for tencha production.