Study On The Characteristics Of Three Novel Tea Variety For Jinmingzao,Fengyang-Ziya And Changle-Daye

Seeds are the “chips” of agricultural science.Excellent tea varieties are the basis of tea production,and a varieties can revitalize a tea industry.Therefore,the selection and breeding of tea varieties is of great significance to the development of the modern tea industry.In this study,three new tea varieties were used as test materials,including Jinmingzao,Fengyang-ziya and Changle-daye.Jinmingzao is a new strain that selected and bred by individual tea plant of the natural hybrid offspring of Jinguanyin(an elite national tea cultivar).Fengyang-ziya is a new strain of individual selection and bred by local groups in Fengyang Town,Shouning County.Changle-daye is a new strain of individual selection by the local tea plant group in Changle District.Fuding-dabaicha and Huangdan were used as control varieties.It provides a scientific basis for the breeding and demonstration promotion of new tea variety by the systematic identification and analysis of the agronomic traits,processing quality,tea suitability,biochemical composition and other variety characteristics of Jinmingzao,Fengyang-ziya,and Changle-daye.The main findings are as follows:1.Agronomic traits analysis of Jinmingzao,Fengyang-ziya,and Changle-daye.Jinmingzao is subarbor,upright in tree posture,middle leafy,early-sprouting variety,purple-red color in young shoots,dense germination density,fat and bold buds,vigorous growth;Fengyang-ziya is small tree type,with a semi open tree posture,,middle leaf class,middle-sprouting variety,purple-green color in young shoots,medium dense germination density,general vigorous growth;Changle-daye is small trees,with a semi open tree posture,large leafy,early-sprouting variety,yellow-green color in young shoots,sparse germination density,bud leaves strong,vigorous growth.2.Suitability and sensory quality identification of three new tea strainsJinmingzao was suitable for processing into oolong tea and black tea.Jinmingzao oolong tea was tight and firm in shape.The brew of Jinmingzao oolong tea was orange-red and bright in color,and strong and lasting flowers and fruits fragrance in aroma,the taste is mellow and smooth.The infused tea leaves was thick and soft.Jinmingzao black tea had a fragrant floral aroma,a mellow and fresh taste,a red and bright brew,and a thick and soft infused tea leaves.Fengyang-ziya was suitable for processing into green tea and white tea.Fengyang-ziya green tea was slightly purple in color,and insufficient bright in infused tea leaves.The tight and thin in sharp with a little trichome.The floral fragrance was fresh and the taste was more mellow.Fengyang-ziya white tea had clear trichome,and the brew color of yellow and bright.The aroma was floral fragrance,and the taste was mellow and fresh.Changle-daye was suitable for processing into green tea,black tea and white tea.Changle-daye black tea was tight with golden trichome,and it had bright-orange brew color.The aroma was unique,and the brew is bright red,which tastes was sweet and mellow.The appearance of Changle-daye white tea was plump and strong,and the brew color was orange and yellow.The aroma was sweet and fresh,which tastes sweet and mellow.The green tea leaves were relatively tight,thin and heavy,with a unique fresh aroma.The taste was sweet and fresh,and the infused tea leaves was green and bright.3.Biochemical components Analysis of three new tea plant strainsThe total amount of catechin,caffeine and free amino acid in the first bud and two leaves of an early spring Jinmingzao tea plants were163.64 mg/g,23.77 mg/g and 21.80 mg/g,respectively.The total amount of catechin was higher than that of control species.The total amount of catechin,caffeine and free amino acid in the first bud and two leaves of an early spring Fengyang-ziya tea plants were 125.06 mg/g,25.96mg/g and 43.87 mg/g,respectively.The free amino acid content significantly higher than that of control species.The total amount of catechin,caffeine and free amino acids in the first bud and two leaves of an early spring Changle Daye tea plant were 142.33 mg/g,19.15 mg/g,and 20.56 mg/g,respectively.The content of catechins,purine alkaloids,and amino acids in the new tea varieties were affected by different tea production methods.The overall trend of catechin content was green tea > white tea > oolong tea >black tea.The trend of purine alkaloid content was white tea>green tea >black tea > oolong tea.The trend of total free amino acid content was white tea > black tea > green tea > oolong tea.4.Analysis of the aroma components in black tea and green tea processed by three new tea plant strainsA total of 61 aroma components were detected in Jinmingzao black tea,including linalool,benzyl alcohol,decanal,geraniol,nonanal,and2-methyl butyraldehyde.And 46 aroma components were detected in Jinmingzao green tea,including decanal,nonanal,benzyl alcohol,linalool,β-ionone,geraniol,n-octanol,octanol,isovaleral,valeraldehyde,isophorone,and n-hexanal.A total of 53 aroma components were detected in Fengyang-ziya black tea,including linalool,benzyl alcohol,2-methyl butyraldehyde,geraniol,decanal,n-hexanol,octanol,isovaleral,and phenylacetaldehyde.A total of 51 aroma components were detected in green tea,including aldehyde,nonanal,linalool,benzyl alcohol,octanol,n-octanal,valeraldehyde,isophorone,geraniol,and β-ionone.A total of 52 aroma components were detected in Changle-daye black tea,including linalool,decanol,nonanal,geraniol,benzyl alcohol,and 2-methyl butyraldehyde.A total of 45 aroma components are detected in Changle Daye green tea,including decanal,nonanal,linalool,benzyl alcohol,octanol,n-caprylic aldehyde,isophorone,β-ionone,geraniol,phenylacetaldehyde,valeraldehyde,n-hexanal,and isovaleraldehyde.