Food and Fermentation Industries >

2025 , Vol. 51 >Issue 19: 385 - 393

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.043095

Analysis of the quality differences between processing green tea and black tea of ‘Huangjincha 1’ in summer

  • ZHOU Fang ,
  • ZHU Shengyao ,
  • XIANG Hong ,
  • WU Haoren ,
  • YUAN Yong ,
  • YIN Feiyan ,
  • CHAO Jin ,
  • LUO Qian ,
  • ZHOU Lingxin ,
  • ZHAO Mengmeng ,
  • ZOU Yuxian ,
  • YAN Jing
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  • 1(School of Chemistry and Environmental Sciences, Xiangnan University, Chenzhou 423000, China)
    2(Xiangxi Tea Industry Group Co.Ltd., Xiangxi Autonomous Prefecture 416300, China)
    3(National R&D Center for Tea Processing, Hunan Research Center of Tea Plantation and Processing Technology, Hunan Tea Group Co.Ltd., Changsha 410126, China)

Received date: 2025-04-22

  Revised date: 2025-05-22

  Online published: 2025-11-03

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Abstract

Summer tea is often discarded due to its poor quality, resulting in a serious waste of resources.This study analyzed the quality characteristics of green tea and black tea processed from the fresh leaves of haungjincha 1 in summer through technical means such as sensory evaluation, ultraviolet spectrophotometer, liquid chromatography, and headspace solid-phase microextraction gas chromatography-mass spectrometry.The results of sensory evaluation indicate that huangjincha green tea (GT) exhibited a mellow and refreshing taste with a chestnut aroma, while huangjincha black tea (BT) offered a mellow taste with floral and sweet potato aromas.In terms of chemical composition, the content of water extract and tea polyphenols in GT was significantly higher than that in BT (P<0.05), while there was no notable difference in the content of free amino acids, soluble sugars, and caffeine between GT and BT (P>0.05).In terms of aroma components, a total of 150 volatile components were identified in GT and BT.Among these, hydrocarbons are the predominant compounds in GT, while DT primarily consists of alcohols, aldehydes, hydrocarbons, and ketones.The volatile components in BT were twice as abundant compared to GT.Furthermore, 29 significant differences in volatile components were identified.GT was distinguished by its wood-scented (-)-β-cadinene and α-calacorene, as well as the herbaceous scented calamenene and α-cubenene.BT, on the other hand, exhibited relatively high levels of aromatic compounds such as geraniol, phenylethanol, and trans-nerolidol.Furthermore, through the analysis of relative aroma activity values, it was determined that linalool, geraniol, and β-ionone significantly contributed to the floral aroma of BT.Conversely, the chestnut aroma of GT predominantly originated from linalool, geraniol, β-ionone, and calamenene.This study provides a theoretical foundation for the seasonal development of Hunan characteristic tea resources and the high-value utilization of summer tea.

Key words： Huangjincha 1; summer; green tea; black tea; quality characteristics; volatile components

Cite this article

ZHOU Fang , ZHU Shengyao , XIANG Hong , WU Haoren , YUAN Yong , YIN Feiyan , CHAO Jin , LUO Qian , ZHOU Lingxin , ZHAO Mengmeng , ZOU Yuxian , YAN Jing . Analysis of the quality differences between processing green tea and black tea of ‘Huangjincha 1’ in summer[J]. Food and Fermentation Industries, 2025 , 51(19) : 385 -393 . DOI: 10.13995/j.cnki.11-1802/ts.043095

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