Quality Analysis of Large-leaf Yellow Tea Made from Different Tea Cultivars (Strains)

In order to explore the differences of flavor characteristics among different cultivars (strains) of large-leaf yellow tea, the main tea tree varieties (strains) in Hubei Province were used as materials to process large-leaf yellow tea. The differences in sensory quality, taste and aroma components were analyzed, and chemometrics analysis was used to explore the relationship between taste-characteristic attributes and chemical compositions. The results showed that large-leaf yellow tea of B6-1 and 07-7-44 strains had the best total sensory scores with long-lasting roasting aroma and sweet floral fragrance, the large-leaf yellow tea of D12 and B6-1 strains had the higher contents of non-ester catechins and amino acids, while large-leaf yellow tea of D12, B6-1 and 07-7-44 strains had the lower ratio of tea polyphenols/amino acids, showed the characteristics of mellow and sweet aftertaste. Correlation analysis showed that taste score and total sensory score were significantly positively correlated with the contents of water extracts, amino acids and soluble sugars (P