Analysis of Biochemical Components and Quality Characteristics of 18 Hybrid Materials from Large-leaf Tea Plants

DENG Shaochun; TIAN Yiping; LIU Benying; CHEN Chunlin; ZHAO Caimei; ZHOU Yuzhong

doi:10.15933/j.cnki.1004-3268.2026.04.006

Abstract：In order to screen out the hybrid resources of large-leaf tea plants with specific biochemical components and excellent quality characteristics,the conventional biochemical components,catechin components,and sensory qualities of baked green tea and broken black tea of 18 large-leaf tea plant hybrid resources in Yunnan were determined and evaluated.On this basis,the correlation analysis between biochemical components and sensory qualities was conducted.The results showed that the average water extract content of the 18 hybrid resources was 49.78％.The average content of tea polyphenols was 17.37％,the average content of amino acids was 3.48％,the average content of caffeine was 3.98％,and the average ratio of phenol to ammonia was 5.13.The average total amount of catechins was 18.60％,the average gallic acid content was 0.80％,the average epigallocatechin content was 2.23％,the average catechin content was 1.22％,the average epicatechin content was 10.19％,and the average epigallocatechin content was 1.19％.The average content of epicatechin gallate was 3.75％.The coefficient of variation of conventional biochemical components and catechin components was 1.43％to 95.08％,with an average coefficient of variation of 22.64％.Among the sensory evaluation results of the 18 baked green tea samples,ZJ01 scored the highest(91.2)and ZJ08 scored the lowest(86.4).Among the sensory evaluation results of 18 broken black tea samples,ZJ01 scored the highest(91.7)and ZJ15 scored the lowest(87.2).The correlation analysis between biochemical components and sensory quality showed that the sensory quality of broken black tea was significantly positively correlated with the contents of gallic acid,catechins,epicatechin gallic acid esters and the sensory quality of baked green tea,while the correlation with other catechin components and conventional biochemical components was relatively small.The correlation between the sensory quality of baked green tea and the content of catechin components and conventional biochemical components was relatively small.The content of ester-type catechins was positively correlated with the sensory quality of baked green tea and broken black tea,while the content of non-ester-type catechins was negatively correlated with the sensory quality of baked green tea and broken black tea.In summary,among the 18 hybrid resources of large-leaf tea plants,18 materials with high water extract(>45％),three materials with high amino acid content(≥4.0％),and one material with high caffeine content(≥5.0％)are screened out.Five are suitable for making green tea(phenol-ammonia ratio<4.5)and two are suitable for making black tea(phenol-ammonia ratio>6.5).ZJ01 material has the dual adaptability of green tea and black tea.