Suitability of White Tea Made from New Tea Varieties (Lines) of Fuyun Hybrid Offspring

Abstract

The suitability of white tea made from 15 new tea varieties (lines) of Fuyun hybrid offspring were analyzed by sensory and chemical components evaluation, correlation analysis and principal component analysis (PCA). These 15 varieties were 'Fuyun 14', '791201', 'Fuyun 12-24', '730430', 'Fuyun 12-27', '780810', 'Fuyun 10-27', 'Meifeng', 'Fuyun 9-6', '790218', 'Fuyun 5-23', 'Fuyun 4-12', '740208', '790118', '780710', 'Fuding Dabai'. The control variety for suitability research was 'Fuding Dabai'. The quality characteristics of white tea made from new varieties (lines) were silver-white appearance, light green and bright soup color, fresh and sweet taste, prominent fragrance, and tender and tender leaves. The total sensory evaluation scores of white teas made from '790118', '790218' and 'Meifeng' varieties were lower than those of the control. The total sensory evaluation scores of white teas made from other 12 varieties were higher than those of the control variety. The sensory evaluation scores of teas made from 'Fuyun 4-12', 'Fuyun 10-27', and 'Fuyun 12-24' varieties were all above 93 points. The water extracts content and catechins content of teas made from 'Fuyun 4-12', 'Fuyun 10-27', 'Fuyun 12-24', '791201', 'Fuyun 14', '791201', '730430', 'Fuyun 12-27', 'Meifeng', 'Fuyun 9-6', '740208' and '790118' were significantly higher than those of 'Fuding Dabai' (P<0.05). The caffeine content of teas made from 'Fuyun 10-27', 'Fuyun 12-24', '791201', '791218' '790118', 'Fuyun 12-27', '780810', 'Fuyun10-27', 'Meifeng', 'Fuyun 9-6', '790218' and 'Fuyun 5-23' varieties had no significant difference with the control variety. The tea polyphenols content of white tea made from 15 new tea varieties (lines) was significantly higher than that of the control variety (P<0.05). The amino acid content of teas made from 'Fuyun 10-27' and 'Fuyun 12-27' was significantly higher than that of the control variety (P<0.05). The content ratio of tea polyphenols to amino acids of teas made from 'Fuyun 10-27' and 'Fuyun 12-27' had no significant difference with the control variety. The L* value of teas made from 15 new tea varieties (lines) had no significant difference with the control variety. The white tea made from 15 new tea varieties (lines) of Fuyun hybrid offspring were classified into 4 categories by correlation analysis and principal component analysis. The qualities of white teas processed by 'Fuyun 4-12', 'Fuyun 10-27', 'Fuyun 12-24' varieties were relatively better than white teas processed by other varieties.

Keywords

• white tea
• tea varieties
• suitability
• processing
• sensory quality