Analysis and Evaluation of Biochemical Components in Bitter Tea Plant Germplasms |
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| Authors: | WANG Xin-chao YAO Ming-zhe MA Chun-lei CHEN Liang Research Center for Tea Germplasm and Improvement Tea Research Institute of Chinese Academy of Agricultural Sciences National Center for Tea Improvement Hangzhou |
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| Institution: | WANG Xin-chao,YAO Ming-zhe,MA Chun-lei,CHEN Liang Research Center for Tea Germplasm and Improvement,Tea Research Institute of Chinese Academy of Agricultural Sciences,National Center for Tea Improvement,Hangzhou 310008 |
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| Abstract: | Bitter tea is a special kind of tea germplasm in China.The major biochemical components of 24 bitter teas and other 8 Camellia sinensis var.sinensis and 8 C.sinensis var.assamica tea germplasms,which were stored in the China National Germplasm Hangzhou Tea Repository(CNGHTR),were analyzed and evaluated.The results showed that no significant differences of major biochemical components affecting the tea quality were found between bitter tea and common tea.According to the processing suitability index,bitter tea was suitable for the manufacturing of black tea;while according to evolutionary indices such as the composition and content of catechin,bitter tea was similar to C.sinensis var.assamica belonging to the relatively primitive type in evolution.The results of cluster analysis indicated that bitter tea was clustered with C.sinensis var.assamica,so it could be considered to belong to C.sinensis var.assamica. |
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| Keywords: | Tea plant(Camellia sinensis) Bitter tea Biochemical component Catechins Cluster analysis |
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