Research on the Suitability of Teas Made from New Tea Line of Kucha No.6 with High Theacrine

Abstract

The fresh leaves of Kucha No.6 with high theacrine as raw materials in different seasons were processed into green tea, white tea and black tea. The tea suitability of Kucha No.6 was comprehensively analyzed by sensory evaluation and main quality components. The sensory evaluation results showed that three types of Kucha No.6 tea all had different degrees of bitterness (green tea>white tea>black tea), and the bitterness of spring samples was greater than that of other two seasons. Among of them, green tea had a floral and bean fragrance, a mellow and bitter taste. White tea had a medical and floral fragrance, a mellow taste, and black tea had sweet and rich fragrance, mellow and refresh taste. Additionally, the results of main quality components analysis showed that the contents of some components related to bitterness, such as tea polyphenols, total catechins, EGCG, and EGC, were significantly higher in green and white tea than those in black tea. Furthermore, the contents of theacrine in three types of Kucha No.6 tea in spring were significantly higher than those in other two seasons. According to this study, Kucha No.6 containing high theacrine was more suitable for making black tea, not only because the high contents of theacrine, but also of the characteristics of sweet and rich fragrance, mellow and refresh taste. Although green tea and white tea made by Kucha No.6 had strong bitter taste, they were more suitable for promoting as further processed products because of their high contents of healthcare functional ingredients such as theacrine, EGCG, etc. This study provides more theoretical and practical basis for the further development and utilization of Kucha resources.

Keywords

• kucha
• theacrine
• processing suitability
• sensory evaluation
• quality components