Study On The Relationship Between Quality And Inclusions Are Typical Areas Of Wuyi Rock Tea

Wuyi rock tea is the ancestor of oolong tea,known as one of the top ten Chinese tea.It is also the representative of Minbei oolong tea.But the problems of quality and price have been important.Some unscrupulous businessmen deceive consumers by using worse quality tea to replace good quality tea.Thus,scientific judge of Wuyi rock tea quality is very important to improve processing and management.In this paper,we analysed the quality differences of sensory and inclusions among the teas came from typical regions,and studid the relationships between inclusiosns and sensoris,aming to investigate the reasons of low quality in the teas.The resules woulb be benifite to improve the levels of trea processing and management which could improve production core competitiveness.In this paper,18 samples of Wuyi rock tea came from Mingyan region and Danyan region for sensory evaluation.The sensory evaluation was arranged appearance,color,aroma and taste,as well as securinega difference.Physi-chemical analysis was including the test of tea polyphenol,amino acids,flavonoids,phenolic ammonia ratio,water extracting.Difference significances of in the teas from the two regions were analisised by using statistics.And the relationship between sensory qualities and tea polyphenols,amino acids,water extract,flavonoids and phenolic ammonia ratio was established using SPSS 18.0.The results are as follows:(1)Through systemic sensory evaluation,aspect of appearance,aroma and securinega of the rock teas in Mingyan region were significant better than that of the tea in Danyan region(P<0.05).And the color,taste of the rock teas in Mingyan ragion were significant better than that of the teas in Danyan region(P<0.01).So,the sensory quality of of the rock teas in Mingyan region was significant better than that of the teas from Danyan region(P<0.01).(2)The results of inclusion test showed that the contents of polyphenols and amino acids in the teas from Minyan region were significant higher than that of the teas from in Danyan regions(P<0.01).But the content of flavonoids in Danyan region was significant higher than that of teas in Mingyan region(P<0.05).And the ratio of polyphenols to amino acids was also significant higher(P<0.01).The difference of content of water extraction of the teas from Mingyan region and the teas from Danuan region was un-significant(P>0.05).(3)A relationship equation of inclusions to sensory quality was establishedas:Y=72.686+2.270*Xi-2.2842*X2-0.056*X3-0.883*X4-0.609*X5(Y means sensory quality,and Xi,X2,X3,X4,and X5 represents the content of tea polyphones content,amino acids content,falconoid content,the ratio of polyphenols to ammonia and water extraction content,respectively).P<0.01,indicates that the equation is credible.The order of influencing of inclusions on the sensory quality from large to small was:tea polyphenols>amino acids>the ratio of polyphenols to ammonia>falconoid>water extractions.Among them,the contents of tea polyphenols and amino acids,water extractions are positively correlated to sensory quality,while the ratio of polyphenols to ammoni and the content of flavonoid are negatively correlated to sensory quality.