Evaluation of the Quality Components of Fresh Tea Leaves from Primary Tea Producing Areas of Kaihua County

To assess the effects of different environments on the quality characteristics of fresh tea leaves and provide a theoretical basis for the suitability of different varieties of raw materials, three varieties of fresh tea leaves from five main tea-producing areas of Kaihua County were selected as raw materials. Their non -volatile and volatile compounds were analyzed after freeze-drying and fixation in this study. The results showed that there were significant differences in the non -volatile components of the same tea cultivar grown in different environments, including tea polyphenols, amino acids, caffeine, soluble sugars, etc. Among them, most of the fresh leaf raw materials are suitable for green tea processing. In terms of volatile components, the results showed that there were significant differences in volatile compounds among the Qunti variety, Fuding Dabai variety and Cuifeng variety produced in different regions, with 11,7 and 14 key differential volatile compounds being identified, respectively.