Comprehensive Evaluation of Tea Cultivars Suitable for Matcha Production Using Multivariate Statistical Analysis

Matcha was prepared from 36 tea cultivars grown in the same tea garden according to the shading requirements for fresh leaves to be used for the production of matcha and its 11 quality indexes such as sensory quality, major physicochemical properties and chroma values were analyzed. In order to select tea cultivars suitable for the manufacturing of matcha, a comprehensive evaluation model of matcha quality was established by cluster analysis (CA), principal component analysis (PCA) and multiple linear regression analysis. The CA results showed that the 36 cultivars could be divided into three groups. Matcha from group Ⅰ had the best quality with green color, fresh and mellow taste, and low phenol/ammonia ratio. Matcha from group Ⅱ had high phenol/ammonia ratio and strong astringent taste. Matcha from Group Ⅲ, consisting of etiolated and albino cultivars, had poor color and aroma quality. The PCA results showed that the cumulative contribution rate of the first five principal components was 88.152%. Comprehensive evaluation of matcha using the evaluation function constructed based on the first five principal components showed that the top 10 cultivars were Zhongcha 102, Taicha 12, Zhongcha 108, Fuding Dahao, Meizhan, Fuding Dabai, Fuyun 6, Zi Mudan, Maolv and Yingshuang. The model describing the relationship between sensory quality and physicochemical properties established by multiple linear regression analysis was as follows: y = 3.167|a*| + 46.850 (R² = 0.710, P < 0.001). The scores of matcha cultivars evaluated by this model were highly consistent with the comprehensive evaluation results based on principal components, indicating that the a* value of dried tea could be used as a representative index to evaluate the quality of matcha. The results of this study can provide a reference for evaluating the suitability of tea cultivars for matcha manufacturing.