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Effects of the maturity of the fresh tea leaves of TTES12 on the quality of black/TRES

The summer and autumn fresh tea leaves of three varieties of sz-ji-chuen, TTES12 and TTES13 were used as experimental material in this study. Fresh tea leaves were separated into 3 plucking time by stage of maturity such as 90% tea shoots, 70-80% tea shoots(20-30% banjhi shoots) and 50% tea shoots(50% banjhi shoots). The fresh tea leaves of three small-leaf varieties were plucked in different season and different plucking time made into traditional stripe-shaped black tea. In tea sensory evaluation, sz-ji-chuen and TTES12 got highest score in the maturity of 90% tea shoots, following 70-80% tea shoots(20-30% banjhi shoots), and 50% tea shoots(50% banjhi shoots)at last. The maturity above 70% tea shoots had better quality and had significant difference. In chemical component analysis, the soluble component, caffeine and amino acids of summer and autumn tea of all three small-leaf varieties were decreased with increased maturity. However, catechin, polyphenol and DPPH free radical scavenge ability had no significant difference between samples. Combing the result of tea sensory evaluation and chemical component analysis, tea leaves plucked at the degree above 70% tea shoots had better quality of black tea.

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