Study on biochemical composition fingerprints of Yingde black tea NO. 9

Measuring the biochemical components content of 23 black teas of NO.9 in different seasons and 6 other varieties black teas by the national standard methods. With the content average and single factor variance to analysis various biochemical components content, and using clustering analysis method to build the biochemical composition fingerprint of the black tea of NO.9. The contents of tea polyphenols, caffeine and water extract of the black tea of NO.9 in different seasons had significant difference, the contents of tea polyphenols, amino acids and soluble sugar between different varieties were significant difference. With the biochemical components content as variable, using system clustering analysis method to cluster 29 teas of NO.9 and other varieties black tea in order to build the clustering fingerprint. The biochemical composition fingerprints could provide reference for the identification of the black tea of NO.9.