Study On Tea Varieties Suitable For Matcha And Their Quality Improvement Technology

With the improvement of people's living standards,the demand for matcha production at home and abroad has been in short supply in recent years.Matcha has been widely used in food,daily chemical products and health products.However,the quality of matcha tea produced in China is not high,matcha production technology limits China's export of matcha products and reduces GDP,so how to improve the quality of Chinese matcha products becomes an important research content.This article mainly carried out the quality analysis of Chinese and foreign matcha tea products,the research on the varieties of matcha tea,the research on the quality improvement technology of matcha tea,etc,the research results provide technical support for improving the quality of Chinese matcha products.The findings are as follows:1.The contents of chlorophyll,tea polyphenols,caffeine,amino acids and other main components of matcha and their particle sizes in 3 types of Nissan and 3 kinds of domestic matcha products were analyzed and studied.The results were as follows: Nissan "Hill Garden" matcha tea had the highest chlorophyll content,reaching 6.18%,and during planting the "sencha" without shading treatment had the lowest content,2.62%,indicating that shading can effectively improve tea chlorophyll content;The domestic matcha products "Spring Dove" and "Xia Dove" have higher contents of tea polyphenols and caffeine,of which the contents of tea polyphenols and caffeine are the highest,reaching 16.52% and 2.13%,indicating that the most common tea tree variety 'Kukeng'in traditional tea production of China is not suitable as a raw material for matcha products,the variety of tea will greatly affect the quality of matcha;Glutamate is one of the main ingredients that make up the flavor of matcha,research shows that the glutamic acid and proline components of the six products with larger amino acid content were higher in glutamate than in domestic products.The use of high nitrogen fertilizer technology in the production of tea raw materials in Japan indicates that high nitrogen fertilizer is beneficial to Improve matcha tea quality;Nissan's "Hill Garden","Fushou Garden" and the domestic "Oubei" have smaller particle sizes and are evenly distributed,with D(?90)of 30-40 ?m,all meeting the standard of matcha.Results show that the quality of Nissan's matcha products is generally higher than that of China.2.With determination and analysis of chlorophyll,tea polyphenols,amino acids and caffeine in 59 tea varieties and spring and summer teas,the finding shows that Among the 59 tea varieties,the tea variety 'Oubei' had the best content and the lowest phenol-ammonia ratio.The content of chlorophyll and amino acids in spring tea is higher than that in summer tea,and the content of tea polyphenols and caffeine is lower than in summer tea.Spring tea is more suitable for making matcha than summer tea.3.Explored the effects of four kinds of fertilizers with different nitrogen content on the quality improvement of matcha tea varietie,'Oubei'.The results showed that the application of organic fertilizers could increase the amino acid content in tea leaves,and the amino acid content in the leaves could reach 8.70%,and it was significantly different from other types of chemical fertilizers.The minimum amino acid content of tea in the control group without fertilizer was only 3.80%.It can be seen that high nitrogen fertilizer can significantly improve matcha raw tea amino acid content of the leaves,therefore,the application of high nitrogen fertilizer in the cultivation of matcha suitable tea varieties is beneficial to improve the quality of matcha.4.It has been studied that proper shading time can effectively increase the content of chlorophyll and amino acids in tea made from matcha,and appropriately reduce the content of caffeine and tea polyphenols,which is conducive to improving the quality of matcha.The results showed that the chlorophyll content reached the highest value at 5.80% when shaobei was shaded for 21 days,and there was a significant difference in chlorophyll content between shade days.At 21 days of shading,the content of tea polyphenols reached a minimum of 11.50%.On the 22 nd day of shading,the caffeine content was the lowest at 2.01%.When it was shaded for 21 days,the amino acid content reached a maximum of 7.61%.There was no significant difference in the amino acid content of matcha tea leaves for 21 days and 22 days of shading,but there were significant differences compared with other shading days.On the 21 st day of shading,the phenol-amino ratio reached a minimum of 1.56.It can be seen that shading for 21 days is the best shading time for'Oubei'.