作 者：
Li Bo;Huang Hualin;Chen Xin;Chen Haiqiang;Ma Chengying;Chen Wei;Qiao Xiaoyan;Tea Research Institute, Guangdong Academy of Agricultural Sciences/Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization;
关键词：
Yellowish Yinghong 9;;Quality analysis;;Principal component analysis
摘 要：
The analysis was undertaken on chemical components of the black tea made by Yellowish Yinghong 9 for better understanding its characteristics. The results showed that the tea polyphenol content was the lowest in the black tea made with spring shoots, ranging from 3.81% to 8.13%. The contents of free amino acids and caffeine remained stable between the tea made in different seasons at 2.5%～3.5% and 3.0%～4.0%, respectively. The soluble sugar was the highest in the black tea made with autumn buds. The two kinds of catechins were the lowest in the black tea made in spring. The contents of theaflavins and thearubigins were the highest in the black tea made with summer shoots, but the theabrownin content was the highest in that made with spring shoots. Based on principal component analysis, the quality of the black tea made with spring shoots was unique from that made in summer and autumn, and the others had the similar biochemical characteristics.
