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Variation in catechin contents in relation to quality of ‘Huang Zhi Xiang’ Oolong tea (Camellia sinensis) at various growing altitudes and seasons

Yulong Chen,Yueming Jiang,Jun Duan,John Shi,Sophia Xue,Yukio Kakuda

The variations in the contents of catechins and phenolic compounds in relation to the quality scores (QS) and taste scores (TS) in the ‘ Huang Zhi Xiang ’ Oolong tea grown in different seasons and at different altitudes were determined. The study demonstrated that the contents of (−)-epigallocatechin gallate (EGCG), catechin gallate (CG), and total catechins (TC) in the Oolong teas grown at a high altitude were significantly higher than those grown at a low altitude. Furthermore, the contents of EGCG, CG, and TC in the autumn tea were significantly higher than those from the spring tea grown at a low altitude. However, no significant differences in the contents of EGCG, CG, and TC were observed between the spring and autumn teas grown at a high altitude. In addition, the contents of (−)-epigallocatechin (EGC), (+)-catechin (C), (−)-gallocatechin (GC), and simple catechins (SC) in the spring tea leaves were significantly higher than those in the autumn tea leaves grown at a low altitude, but they were not significantly different from those in the autumn tea leaves grown at a high altitude. The contents of EGCG, CG, and TC in the Oolong teas were positively and significantly correlated to the taste score (TS) and quality score (QS) of the Oolong tea. Thus, the contents of EGCG, CG, and TC could be the important quality parameters of the ‘ Huang Zhi Xiang ’ Oolong tea. This work suggested that the production of the ‘ Huang Zhi Xiang ’ Oolong tea grown at low altitudes should utilize the autumn tea leaves while the production of Oolong tea grown at high altitudes can use both the spring and autumn tea leaves.