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Study on the suitability of 3 kinds of tea plant varieties for black tea production in Fuliang County
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Xin LEI1, 2, Chen LI2, Yu-Ting WANG3, Li-Xian WANG2, Jian-Gen ZHANG2, Xin-Feng JIANG2, *
Journal of Food Safety & Quality | 2026, 17(18) : 10 - 18
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Journal of Food Safety & Quality | 2026, 17(18): 10-18
• Special Topic: Tea Science Research •
Study on the suitability of 3 kinds of tea plant varieties for black tea production in Fuliang County
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Xin LEI1, 2, Chen LI2, Yu-Ting WANG3, Li-Xian WANG2, Jian-Gen ZHANG2, Xin-Feng JIANG2, *
Affiliations
  • 1.College of Biological and Environmental Engineering, Jingdezhen University, Jingdezhen 333000, China
  • 2.Jiangxi Provincial Economic Crops Research Institute/Jiangxi Provincial Key Laboratory of Plantation and High Valued Utilization of Specialty Fruit Tree and Tea, Nanchang 330006, China
  • 3.State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
doi: 10.19812/j.cnki.jfsq11-5956/ts.20260302005
Outline
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Objective

To investigate the suitability of 3 kinds of tea plant varieties in Fuliang County for black tea production.

Methods

Fuliang black tea was produced using the Group variety, Zhuyeqi and Zhuye variety as raw materials. The sensory quality, biochemical components and flavor compounds of the 3 kinds of Fuliang black teas were systematically compared.

Results

Sensory evaluation indicated that Zhuyeqi exhibited prominent golden tips, a pure red-yellow liquor color and the highest overall score; Zhuye variety produced the brightest liquor color. Physicochemical analysis revealed significantly higher water-soluble substances (43.53%±0.02%), caffeine (43.70mg/g), catechin gallate(0.67%±0.01%) and gallic acid (4.11 mg/g) in Zhuye variety; higher tea polyphenols (8.85%±0.13%) and catechins(0.37%±0.02%) in Group variety; and superior theabrownins (7.23%±0.05%) accumulation in Zhuyeqi. Analysis of the taste activity value (TAV) showed that caffeine was a common key bitter compound, while epigallocatechin and gallic acid contribute to astringency to varying degrees across different varieties. Specifically, epigallocatechin (TAV=1.08)was the key bitter compound in Group variety; epicatechin (TAV=1.15) was the key astringent compound in Zhuyeqi;and catechin gallate (TAV=1.22) was the key astringent compound in Zhuye variety. The aroma components varied significantly. Geraniol was the dominant aromatic component in Group variety (33.09%) and Zhuyeqi (29.91%),imparting rose-like and sweet fragrance notes, whereas Zhuye variety exhibited a balanced profile consisting of β-linalool (25.38%) and geraniol (17.24%).

Conclusion

This study clarifies the differences in sensory quality,characteristic flavors and aroma components among the 3 kinds of varieties, providing experimental basis for variety selection, targeted processing and quality control of Fuliang black tea.

Fuliang black tea  /  tea plant varieties  /  taste activity value  /  aromatic components  /  flavor quality
雷鑫, 李琛, 王玉婷, 王礼献, 张贱根, 江新凤. 浮梁县3种茶树品种的红茶适制性研究. 食品安全质量检测学报, 2026 , 17 (18) : 10 -18 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20260302005
Xin LEI, Chen LI, Yu-Ting WANG, Li-Xian WANG, Jian-Gen ZHANG, Xin-Feng JIANG. Study on the suitability of 3 kinds of tea plant varieties for black tea production in Fuliang County[J]. Journal of Food Safety & Quality, 2026 , 17 (18) : 10 -18 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20260302005
Appendix
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Year 2026 volume 17 Issue 18
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Article Info
doi: 10.19812/j.cnki.jfsq11-5956/ts.20260302005
  • Receive Date：2026-03-02
  • Online Date：2026-11-05
Article Data
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History
  • Received：2026-03-02
Funding
Affiliations
    1.College of Biological and Environmental Engineering, Jingdezhen University, Jingdezhen 333000, China
    2.Jiangxi Provincial Economic Crops Research Institute/Jiangxi Provincial Key Laboratory of Plantation and High Valued Utilization of Specialty Fruit Tree and Tea, Nanchang 330006, China
    3.State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
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表12种不同金属材料的力学参数
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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