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Quality Evaluation and Characteristics Analysis of Taishan Black Tea
SUNHaiwei, ZHANGHong, RENZhihong, WUHuanhuan, XIAOWenmin, YANGShengxiang
Chin Agric Sci Bull ›› 2025, Vol. 41 ›› Issue (34) : 137-146.
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Abbreviation (ISO4): Chin Agric Sci Bull
Editor in chief: Yulong YIN
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Quality Evaluation and Characteristics Analysis of Taishan Black Tea
In order to explore the core quality characteristics of Taishan black tea and establish its comprehensive quality evaluation system, 45 black tea samples were collected from 15 tea-producing enterprises in Taishan tea region. A systematic evaluation was conducted using sensory assessment, determination of biochemical components, and HS-SPME-GC/MS-based aroma analysis, combined with multivariate statistical methods. The results indicated that: (1) regarding sensory characteristics, Taishan black tea exhibits a reddish-brown, curly, and relatively uniform appearance, with an orange-red and bright liquor color. Its aroma is dominated by fruity notes, complemented by caramel, sweet, and floral aromas; the taste is mostly mellow or full-bodied, while some samples present slight bitterness and astringency, with the highest sensory score reaching 91.50 points (the ‘Baiye 1’ cultivar). (2) For biochemical components, the contents were as follows: water extracts 38.65%-43.35%, free amino acids 2.65%-3.90%, tea polyphenols 9.80%-15.05%, catechins 6.10%-9.00%, caffeine 1.81%-2.64%, and water soluble carbohydrates 8.32-9.09 g/100 g. The detection results of amino acid components were consistent with the sensory taste characteristics. (3) In terms of aroma characteristics, a total of 231 volatile compounds were identified. Through OPLS-DA and cluster analysis, 11 core characteristic aroma compounds were screened, including 2-methyl-butanal, 3-methyl-butanal, and trans-β-ionone. Among these, 3-methyl-butanal and 2-methyl-propanal are key components of the fruity aroma, while trans-β-ionone dominates the floral characteristic. (4) Regarding cultivar differences, black teas processed from ‘Fuding Dabaicha’ and ‘Baiye 1’ cultivars possess a cultivar-specific aroma characterized by fruitiness combined with caramel; ‘Jiukengzhong’ features a sweet floral cultivar aroma, and ‘Huangshanzhong’ exhibits a green fragrance cultivar aroma. This study clarifies the quality traits and core evaluation indicators of Taishan black tea, providing theoretical support for the formulation of quality standards, cultivar selection, and optimization of processing technologies.
Taishan black tea / characteristic analysis / sensory assessment / biochemical component / aroma compounds / taste / tea variety
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In order to obtain the quality information of Taishan black tea and provide data support for the establishment of assessment criteria for quality control of Taishan black tea, in this study, 45 samples of Taishan black tea were collected during the summer to investigate their quality characteristics. The results showed that the Taishan black tea typically exhibited a dark-brown, curly appearance and a uniform texture. The tea soup displayed a bright orange-red color. The tea was mainly described as having a fruity aroma, followed by a caramel flavor, sweet aroma, flowery flavor, and clean aroma, with a strong and enduring fragrance. The taste profile was mostly heavy and mellow or heavy and strong, with fewer samples exhibiting slight bitterness and astringency. The tea leaves were characterized by a reddish-auburn color, a soft texture, and an even appearance. The main biochemical components of the Taishan black tea fell within the following ranges: water extracts (38.65–43.35%), free amino acids (1.41–3.45%), tea polyphenols (9.80–15.05%), catechins (6.11–9.03%), and caffeine (1.65–3.05%). The phenolic acid/amino acid ratio was 2.31–6.65%. Catechins and tea polyphenols emerged as critical indicators influencing taste quality, followed by amino acids, water extracts, and caffeine. The aroma analysis identified common compounds, such as 3-methyl-butanal, 2-methyl-butanal, decanal, 2-methyl-propanal, 1-octen-3-ol, and β-ionone, in most samples. These compounds exhibited relatively high contents and high odor activity values, making them the primary contributors to the tea’s aroma. This investigation into the quality of Taishan black tea offers valuable scientific insights, providing a foundation for the standardization of Taishan black tea’s quality.
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