Xiangcha Tea Quality Analysis And Its Standard Physical Samples Development

Xiangcha tea is an important tea brand in Lishui area of Zhejiang Province,and it is also one of the largest tea products in Zhejiang Province.In addition to the production of Xiangcha tea in Lishui,it also extends to surrounding tea-producing counties and cities.With the large increase of yield area,the confusion of Xiangcha tea grade is becoming more and more serious.Therefore,it has obvious practical value to study the physical and chemical characteristics of different quality Xiangcha tea by studying the standard samples of Xiangcha tea.In this study,61 representative samples of Xiangcha tea from different producing areas,varieties and grades were collected,and the differences of sensory and physical and chemical qualities of Xiangcha tea from different prices,producing areas and varieties were discussed.The main results are as follows:In the aspect of chemical composition analysis,there is a great correlation between the collecting price of Xiangcha tea and the chemical composition content of tea.Within the reasonable collecting price range,the contents of tea polyphenols,amino acids and caffeine were positively correlated with the sample purchase price,while the phenol-ammonia ratio and EGC monomer content were negatively correlated with the purchase price of Xiangcha tea.Taking the collecting price of Xiangcha tea as covariate,varieties and producing areas as independent variables,and each component value as dependent variable,the influence of producing areas,varieties and prices on the difference of chemical composition was further analyzed.The main effect of price on tea polyphenols,amino acids,water extracts,GC,ECG,CG content is significant.The main effects of varieties on water extracts,caffeine,GC,C,EC,EGCG,GCG and CG were significant.The main effect of producing area has significant effect on the content of tea polyphenols and C.The interaction between varieties and producing areas had significant effects on amino acids.phenol-ammonia ratio,water extract content,GC,C,EC.EGCG,GC and CG.The interaction effect of producing area,variety.variety and producing area has significant influence on the basic chemical composition of Xiangcha tea,which is also the main reason for the variation of chemical composition of Xiangcha tea at the same price.The interaction effect of variety,variety and producing area is the main reason for the variation of catechin content at the same price.In the analysis of sensory quality of Xiangcha tea,there is a positive correlation between the comprehensive score of sensory evaluation and the price of Xiangcha tea.The appearance,and comprehensive quality of Xiangcha tea showed a consistent upward trend with the rising price.There was no significant difference in comprehensive quality among samples collected from the three production areas.Compared with the varieties,the comprehensive quality of Ying shuang and Wu niu zao was relatively better.There are great differences in aroma,taste and soup color among different kinds of Xiangcha tea.Generally speaking,price and variety are the main reasons for the difference of sensory quality of Xiangcha tea.On the basis of understanding the quality characteristics of raw materials of different origins and varieties,according to the grade requirements of Li shui Xiangcha tea,all collected samples were sorted and seleced,then the prime standard physical Xiangcha tea samples were finished.The prime samples were sent to collect opinions.The final standard physical samples for Li shui Xiangcha tea such as super,first,second and third class were made.