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Methods and Technical Key Points for Quality Evaluation in Tea Plant Breeding

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Methods for evaluating the quality traits of individuals, types, or strains in tea plant selection and breeding. The quality of tea generally refers to the four factors of "color, aroma, taste, and shape," collectively known as appearance and internal quality. Direct quality evaluation involves producing finished tea according to the picking standards and processing techniques of different tea types, and then assessing the quality. Using a small amount of fresh leaves and small-scale machinery to make tea is called the "small-amount tea-making method," which is the early quality evaluation of young tea plants or individual plants. Indirect quality evaluation is based on the correlation between bud and leaf morphology and the quality of finished tea, using field observations and instrumental analysis for evaluation.

Methods for evaluating the quality traits of individuals, types, or strains in tea plant selection and breeding. The quality of tea generally refers to the four factors of "color, aroma, taste, and shape," collectively known as appearance and internal quality.

Direct quality evaluation involves producing finished tea according to the picking standards and processing techniques of different tea types, and then assessing the quality. Using a small amount of fresh leaves and small-scale machinery to make tea is called the "small-amount tea-making method," which is the early quality evaluation of young tea plants or individual plants.

Indirect quality evaluation is based on the correlation between bud and leaf morphology and the quality of finished tea, using field observations and instrumental analysis for evaluation. The methods include:

① Bud and leaf characteristic evaluation. It mainly involves measuring bud and leaf color, tenderness, and pubescence.

② Bud and leaf chemical composition evaluation. It involves measuring tea polyphenols, amino acids, caffeine, water extracts, etc.

③ Tea fermentation evaluation. This method involves taking a new shoot with one bud and two leaves, placing it in a test tube or other glass container, treating it with saturated chloroform vapor for 90 minutes to induce enzymatic oxidation of tea polyphenols, and observing the changes in leaf color during fermentation.

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