Abstract:To explore the suitability of the new tea variety ‘Chunlü’ for different types of tea, the variety ‘Fuyun 6’ was used as a control, and the new variety was processed into green tea, white tea and black tea. The quality of the teas was compared and evaluated. The results showed that the total sensory quality score of the green tea made from the new variety ‘Chunlü’ was the highest, followed by white tea and black tea. The contents of tea polyphenols, water extract, phenol-amino acid ratio, theobromine, caffeine, epigallocatechin gallate (EGCG), gallocatechin gallate (GCG), catechin (C), gallic acid (GA), epicatechin gallate (ECG), epigallocatechin (EGC) and total catechins were the highest in green tea, and the contents of these components in the new variety ‘Chunlü’ were significantly higher than those in ‘Fuyun 6’. The content of gallocatechin (GC) was the highest in black tea, followed by white tea and green tea. The content of catechin gallate (CG) was the highest in white tea, followed by green tea and black tea. The contents of theanine and glutamic acid were the highest in green tea, followed by white tea and black tea, and the contents in the new variety ‘Chunlü’ were significantly higher than those in ‘Fuyun 6’. Therefore, the new variety ‘Chunlü’ is more suitable for green tea production, followed by white tea.
