Abstract:The effects of different storage years and pressing methods on the flavor quality of Shoumei were investigated based on the sensory evaluation and biochemical composition determination, in which Shoumei loose tea, PFTS Shoumei cake tea (pressed first and then stored, PFTS) and SFTP Shoumei cake tea (stored first and then pressed, SFTP) were used as the experimental materials. The results of sensory evaluation showed that with the increase of storage years, the aroma of PFTS and SFTP Shoumei cake tea was superior to that of Shoumei loose. PFTS Shoumei cake tea in 2016 presented plum fragrance, and its tea soup showed the weakest astringency. The results of biochemical analysis showed that with the increase of storage years, the contents of tea polyphenols in PFTS Shoumei cake tea decreased gradually, while the contents of non-ester catechin C, EC and EGC increased. The main different aroma substances in the three kinds of Shoumei tea were linalols, which might be related to the plum fragrance of PFTS Shoumei cake tea in 2016. In general, the PFTS storage method was most favorable to reduce the bitter and astringent substance in Shoumei, increase the concentration of taste substance, improve the pure and mild taste, and enhance the aroma.
