Comparative analysis on the quality of Wuyi Rougui (Camellia sinensis) tea with different grades

Abstract

Wuyi Rock tea is one of well-known tea in China. The 'Spring Tea Competition' every year is a big event in tea industry of Wuyishan City. In this paper, 667 samples with four grades of Wuyi Rougui teas from 'Spring Tea Competition, 2019' were collected to determine quality indexes. The relationship between the quality index and tea grades was analyzed. The results showed that the higher the grade of teas, the higher the total quality score (TQS) of sensory evaluation. Most of tea quality indexes had the same tendency with TQS. The contents of tea polyphenols, soluble sugar, and catechins were significantly different between the different grades teas. PCoA showed that grades of teas could be effectively distinguished by the tea quality indexes. The contents of tea polyphenols, caffeine, epigallocatechin gallate, and epigallocatechin were significantly and positively correlated to TQS of sensory evaluation. These results suggested that higher content of multicomponents is the material basis of high quality tea. The tea polyphenols, caffeine and catechin can be used to evaluate the grade difference of Wuyi Rougui tea. The ratio of phenols to amino acids, ester catechins to non-ester catechins, and characteristic amino acids are important hallmark of the top tea.

Transcriptomic analysis of the effect of shaking and tumbling degree on quality formation of Wuyi rock tea

“…Processing facilitates tea quality formation, and the contents of tea polyphenols, theanine, caffeine, amino acids, flavonoids, catechin fractions, soluble sugars, and other indexes are key in the evaluation of tea quality (Pang et al., 2022). In this study, the content of tea polyphenols, flavonoids, and catechin components in tea leaves showed a significant decreasing trend, whereas the content of theanine, caffeine, free amino acids, and soluble sugars showed a significant increasing trend as the degree of shaking and tumbling intensified.…”

Comparison of Different Grades of Innovative Tanyang Congou Black Tea (Minkehong) Based on Metabolomics and Sensory Evaluation

“…These findings serve as a valuable reference for establishing quality standards for diverse black tea products, as well as guidance for the oriented processing of various grades of tea. A classification of tea grades was conducted in recent years, including green tea (such as Xihu Longjing tea [23] and Huangshan Maofeng tea [24]), oolong tea (such as Anxi Tiehuanyin tea [25], Wuyi Rougui Tea [26], and Yashi Xiang tea [27]), and even Sri Lankan tea products [28]. Additionally, related quality identification was also revealed based on standard tea samples.…”

Contribution of traditional deep fermentation to volatile metabolites and odor characteristics of Wuyi rock tea

“…Wuyi rock tea is a typical oolong tea, and is semi-fermented and its production process is more complex than other types of tea ( Wong et al, 2022 ; Ye et al, 2023 ). High-quality Wuyi rock tea should have distinct characteristics such as fruity, floral, woody and fatty, and the key to the production of these odor characteristics lied in the preliminary processing ( Pang et al, 2022 ; Xu et al, 2022 ). The preliminary processing of Wuyi rock tea was mainly divided into two stages.…”