To explore the differences in sensory quality and biochemical components of Pu-erh tea under different storage environments.

High performance liquid chromatography was used to quantitatively detect more than 20 active components such as catechins, flavonoids and amino acids in 3 kinds of sun-dried green tea stored in Kunming and Dongguan and 3 kinds of Pu-erh (ripe tea) stored in Kunming and Guangzhou, and the sensory quality was evaluated.

The main substances affecting the quality differences of 3 kinds of sun-dried green tea stored in 2 places were catechins and amino acids. There were significant differences in the content of gallocatechin gallate, gallic acid, glutamic acid, tyrosine, valine and aspartic acid in the sun-dried green tea samples stored in Dongguan and Kunming. The content of epicatechin gallate and gallocatechin gallate in 3 kinds of sun-dried green tea samples stored in Kunming were higher than those in the tea samples stored in Dongguan. The different components of Pu-erh (ripe tea) stored in Guangzhou and Kunming were mainly manifested in amino acids and catechins. The content of theanine, methionine and phenylalanine in the tea samples stored in Kunming were higher than those in the tea samples stored in Guangzhou. Epigallocatechin, catechin gallate, epigallocatechin gallate, arginine, histidine and leucine were higher in Kunming warehouse than in Guangzhou warehouse. Gallic acid and rutin were lower in Kunming than in Guangzhou. The results of sensory evaluation showed that the scores of sun-dried green tea samples in Kunming warehouse were higher than those in Dongguan warehouse, and the sensory quality scores of Pu-erh ripe tea samples stored in Guangzhou were slightly higher than those in Kunming warehouse.

Different storage environments have an important impact on the quality components such as gallic acid and amino acids in Pu-erh tea. The main influencing substances are gallocatechin gallate, gallic acid and glutamic acid, theanine, etc.