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Study on Sensory Quality and Main Chemical Components in Tieguanyin Tea with Stale Flavour

LIN Duan-lian;National Tea Quality Supervision and Inspection Center (Fujian);  
In order to study the sensory quality and the main chemical components in Tieguanyin Tea with stale flavor, 17 Tieguanyin Tea samples in different years were analyzed, including the sensory quality, moisture contents,total ash, water extract, theanine, tea polyphenols and total free amino acids. The results showed that moisture content and total ash were relatively stable in different years; the content of water extract, theanine, tea polyphenols and total free amino acid was closely related to the years and declined as the year increases. Meanwhile, the different contents of chemical components in Tieguanyin Tea with stale flavor showed different quality characteristics.
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