Most of flat tea products lack their characteristics, without competitive.The main reason lies in the lack of attention on different tea cultivars processed into flat tea. This research six main varieties were used to analyse the properties of the shoots, the inner constituents, the fragrance of the tea plants and the sensory evaluation, then systematically evaluated their suitablity in processing into flat tea. Results showed that Mingshanbaihao and TianfuchaNo.11 were the most suitable to be made into flat tea with strong aroma, FuxuanNo.9 and Tezao213 were the most suitable with green color, and Fudingdabaicha was the most suitable with fresh and strong taste. Sichuan Qunti was not suitable to be processed into flat tea, but into tea with a slim and tinny shape. This research provided theoretic foundation for developing characteristic flat tea based on the unique variety resources.
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Luo et al. (2013) studied this question.