Research on the Suitability of Teas Made from New Tea Line of Kucha No.6 with High Theacrine

The fresh leaves of Kucha No.6 with high theacrine as raw materials in different seasons were processed into green tea, white tea and black tea. The tea suitability of Kucha No.6 was comprehensively analyzed by sensory evaluation and main quality components. The sensory evaluation results showed that three types of Kucha No.6 tea all had different degrees of bitterness (green tea>white tea>black tea), and the bitterness of spring samples was greater than that of other two seasons. Among of them, green tea had a floral and bean fragrance, a mellow and bitter taste. White tea had a medical and floral fragrance, a mellow taste, and black tea had sweet and rich fragrance, mellow and refresh taste. Additionally, the results of main quality components analysis showed that the contents of some components related to bitterness, such as tea polyphenols, total catechins, EGCG, and EGC, were significantly higher in green and white tea than those in black tea. Furthermore, the contents of theacrine in three types of Kuch