Quality evaluation and evaluation system for Lishui green tea

The famous tea and bulk tea in Lishui were tested and their quality indexes were evaluated.The results show that the quality of spring tea was better than that of autumn tea,and the famous tea was better than the bulk tea.The animo acid and tea polyphenols in Lishui tea leaves were high.The ratio of tea polyphenols to animo acid in spring tea was 7.57,and the ratio was 15.55 in autumn tea.Therefore,the spring tea leaves in Lishui is good to process green tea,while the autumn tea is suitable for both green tea and black tea,especially black tea.These suggests that the spring tea is better for processing into the famous green tea while the autumn tea is suitable for processing as the black tea in order to increase the additional value.Both sensory and instrument analysis evaluations could be used to evaluate Lishui green teas,however the later method had advantages for avoiding subjective factors.It is suggested to employ the two methods in the evaluation system.