Tea cultivar is the foundation of processing suitability and the quality. In this study, the suitability of Camellia sinensis ‘Chuancha No.2’ (CC2), ‘Sichuan sexual population’ (QT), ‘Sanhua 1951’ (SH1951), and ‘Fuding Dabaicha’ (FD) for processing Mengding Ganlu (MDGL) tea was systematically evaluated. Results showed that samples processed from CC2 exhibited better sensory properties with tightly curled and slender appearance and fresh taste. The water extract content in SH1951 was the lowest, while levels of caffeine, free amino acids, and theanine were the highest in CC2-derived MDGL tea. Additionally, CC2 displayed the highest content of amino acids and derivatives while the lowest levels of flavonoids, organic acids, tannins and alkaloids, thus contributing to its refreshing taste. Volatile components showed higher levels of key aroma-active compounds (rOAV>1) in CC2 and QT, primarily including terpenoids, esters, alcohols, and aldehydes, which presents floral and fruity aromas. Overall, CC2 is the most suitable for processing MDGL tea among these four cultivars. These findings are useful for promoting the application of CC2 and improving the quality of MDGL tea.
Lin et al. (Wed,) studied this question.