Research On Annual Variation Of Quality Of Baojing Huangjin1Tea Introduction Of Different Area

Baojing Huangjin1tea originated in Xiangxi Autonomous Prefecture town of Huangjin Village Baojing County, is an excellent cultivars of local groups of Hunan Province, with the bud early, high yield, good quality, strong resistance, cutting propagation characteristics of strong, and is known as China’s best green tea. This study is the first comprehensive system about regional adaptive and the quality of Huangjin1tea anniversary changes regional adaptive research,in order to clarify the essence of specific quality Baojing Huangjin1tea. Through chemical analysis and sensory evaluation, comprehensive analyze the quality of Huangjin1tea, the results are as follows:1.A anniversary variation quality of the Huangjin1tea:for the quality of the gold tea at different times in the same season, the highest content of polyphenol for spring second batch is up to29.43percent, the highest content of amino acid for spring first batch is up to5.94%, trends quality of Huangjin1tea with different batches are consistent in springs summer and autumn.It can be seen,picking the sooner, the better the quality of tea. Different seasons quality of Huangjin1tea, content of polyphenol and amino acid are28.59percent and4.31percent,ratio of polyphenols and amino acid is6.86、12.11and12.18,catechin quality index is664、476and276.It can be seen,spring tea is much better than the summer and autumn tea, atumn tea is better than summer tea.2.Regional adaptability:for three tea district,Baojing, Anhua and Changsha,ratio of polyphenols and amino is6.86、4.26and4.94,ratio of polyphenols and amino is12.11、12.13and24.13, ratio of polyphenols and amino is12.18、10.54and9.16,differences of the quality is small between Anhua and Baojing,while Huangjin1tea quality of Changsha is the worst. Compared with Bixiangzao cultivars, quality of Huangjin1tea varieties processing is better.3.Different position of leaves and stems, water extract content of leaves is less than tender stems, was significantly higher than leaves, free amino acid content of stem is more than three times of leaves; The highest value of the total of catechin and EGCG in catechin is the first blade, and the overall amount of catechins and EGCG levels of the shoot leaves are greater than shoot stems; category of the amino acid components is relatively complete for different position of leaves and stems.4.Variety advantages of Huangjin1tea:As a control to Bixiangzao suitable for green tea,to be comparative analysis quality changes of Baojing Huangjin1tea and Bixiangzao in different habitats and different seasons, polyphenols, amino acids, ratio of polyphenols and amino acid and catechin quality index of Huangjin1tea in spring is21.85%,5.21%,4.20and848polyphenols, amino acids, ratio of polyphenols and amino acid and catechin quality index of Bixiangzao tea in spring is27.14percent,4.51percent,6.04and1257, it can be seen that Huangjin1tea is more suitable to process green tea.