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Beiyuan Tribute tea (BTT), originated from Jian'ou city in Fujian province, is a bright pearl in the history of tea development in China. In this paper, the fresh leaves of Shuixian tea varietiy in Jian'ou were used as the raw materials, cake tea (Dragon and Phoenix cake tea) and loose tea (Nanlu Shuixian tea) were produced by the traditional process of ground tea and the modern process of Oolong tea in Jian'ou of Northern Fujian, respectively. The cake tea was then taken as the material to obtain tea foam and liquid with the Diancha technique. To provide scientific data supporting for the quality and cultural mining of BTT and its Diancha, the content of the main quality components of cake tea and loose tea, as well as the difference in the composition of the tea foam and liquid of cake tea, were compared and analyzed by using a series of biochemical component determination methods and extensive targeted metabolome detection technique. The results showed that there was no significant difference in water content, water extract content and total free amino acids between cake tea and loose tea, but the total polyphenol and caffeine contents of cake tea were significantly higher than that of loose tea, and the contents of theaflavin, thearubin and theafuscin were significantly lower than that of loose tea. Moreover, 1245 common metabolites in 12 categories were detected from the tea liquid and foam of the cake tea, and no specific substances were detected. Through principal component analysis and orthogonal partial least squares discriminant analysis, 26 differential metabolites in 5 categories were screened. Among them, except that the content of astilbin in tea liquid was significantly higher than that in tea foam, 25 differential metabolites in tea foam were significantly higher than that in tea liquid, mainly including lysophosphatidylcholine, lysophosphatidylethanolamine, free fatty acids and other lipid substances. The differential metabolites were mostly reticular, lighter than water, and easy to float on the upper layer of tea liquid, and they were the good foam stabilizers that mainly acting as emulsions and surfactants. Therefore, tea foam can be formed and stably suspended on tea liquid. The results of this study would provide a theoretical basis and scientific support for the industrial development, cultural inheritance and innovation of BTT
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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