Differences in Taste Quality among Green Teas Made from Major Cultivars in Wanzhou District, Chongqing

Taste is an important quality attribute of tea. In order to find out the taste quality of green teas made from the major varieties in Wanzhou district, Chongqing, the taste profile of the tea infusions was determined by sensory evaluation and 5 taste components including catechins, free amino acids, alkaloids, flavanols and their glycosides, and organic acids were analyzed by targeted detection methods. The results showed that there were obvious differences in the taste quality of green teas prepared from the 4 varieties of tea trees. Sichuan middle-and small-leafed tea group variety had a strong taste, and ‘Anji Baicha’ had an obvious fresh and brisk taste with mellow sweet aftertaste. ‘Fuding Dabaicha’ tasted strong with fresh and brisk taste and mellow sweet aftertaste. ‘Zhonghuang 1’ tasted fresh and brisk but less strong. The results of taste component analysis showed that the Sichuan middle-and small-leafed tea group variety contained high contents of catechins but low contents of free amino acids. ‘Anji Baicha’ had the highest content of free amino acids. The content of each flavor component was high in ‘Fuding Dabaicha’, and the contents of total flavor components and water extract of ‘Zhonghuang 1’were low. The results of principal component analysis (PCA) showed that the 4 varieties could be well distinguished. Thirteen major taste contributors such as rutin and caffeine were identified. The differential analysis indicated that aspartic acid, glutamic acid and theanine were the major contributors to the fresh and brisk taste characteristics of ‘Anji Baicha’and ‘Fuding Dabaicha’. Yangmeiin-3-O-galactoside and chrysin were the major taste contributors for ‘Zhonghuang 1’ that distinguished it from the other 3 varieties. There were also large differences in taste components within the Sichuan middleand small-leafed tea group variety, with samples C4 and C5 being closer to each other. They both contained high contents of flavonoid glycosides, having a strong astringent taste. This study provides a reference for research to improve the flavor quality of green tea in Wanzhou district.