Abstract: In order to screen out the hybrid resources of large‑leaf tea plants with specific biochemical components and excellent quality characteristics，the conventional biochemical components，catechin components，and sensory qualities of baked green tea and broken black tea of 18 large‑leaf tea plant hybrid resources in Yunnan were determined and evaluated.On this basis，the correlation analysis between biochemical components and sensory qualities was conducted.The results showed that the average water extract content of the 18 hybrid resources was 49.78%.The average content of tea polyphenols was 17.37%，the average content of amino acids was 3.48%，the average content of caffeine was 3.98%，and the average ratio of phenol to ammonia was 5.13.The average total amount of catechins was 18.60%，the average gallic acid content was 0.80%，the average epigallocatechin content was2.23%，the average catechin content was 1.22%，the average epicatechin content was 10.19%，and the average epigallocatechin content was 1.19%.The average content of epicatechin gallate was 3.75%.The coefficient of variation of conventional biochemical components and catechin components was 1.43% to 95.08%，with an average coefficient of variation of 22.64%.Among the sensory evaluation results of the 18 baked green tea samples，ZJ01 scored the highest（91.2）and ZJ08 scored the lowest（86.4）.Among the sensory evaluation results of 18 broken black tea samples，ZJ01 scored the highest（91.7）and ZJ15 scored the lowest（87.2）.The correlation analysis between biochemical components and sensory quality showed that the sensory quality of broken black tea was significantly positively correlated with the contents of gallic acid，catechins，epicatechin gallic acid esters and the sensory quality of baked green tea，while the correlation with other catechin components and conventional biochemical components was relatively small.The correlation between the sensory quality of baked green tea and the content of catechin components and conventional biochemical components was relatively small.The content of ester‑type catechins was positively correlated with the sensory quality of baked green tea and broken black tea，while the content of non‑ester‑type catechins was negatively correlated with the sensory quality of baked green tea and broken black tea. In summary，among the 18 hybrid resources of large‑leaf tea plants，18 materials with high water extract（>45%），three materials with high amino acid content（≥4.0%），and one material with high caffeine content（≥5.0%）are screened out. Five are suitable for making green tea （phenol‑ammonia ratio <4.5） and two are suitable for making black tea（phenol‑ammonia ratio>6.5）. ZJ01 material has the dual adaptability of green tea and black tea

Key words: Large?leaf tea plant, Hybrid resources, Baked green tea, Broken black tea, Biochemical components, Quality characteristics

摘要： 为筛选生化成分特异、品质特征优良的大叶茶树杂交资源，对云南18个大叶茶树杂交资源的常规生化成分、儿茶素组分及烘青绿茶、红碎茶的感官品质进行测定和评价，并在此基础上进行生化成分与感官品质的相关性分析。结果表明，18个大叶茶树杂交资源的水浸出物含量平均为49.78%，茶多酚含量平均为17.37%，氨基酸含量平均为3.48%，咖啡碱含量平均为3.98%，酚氨比平均为5.13；儿茶素总量平均为18.60%，没食子酸含量平均为0.80%，表没食子儿茶素含量平均为2.23%，儿茶素含量平均为1.22%，表没食子基儿茶素没食子酸酯含量平均为10.19%，表儿茶素含量平均为1.19%，表儿茶素没食子酸酯含量平均为3.75%。常规生化成分及儿茶素组分的变异系数为1.43%~95.08%，平均变异系数为22.64%。18个烘青绿茶样感官审评结果中，ZJ01得分最高（91.2分），ZJ08得分最低（86.4分）；18个红碎茶样感官审评结果中，ZJ01得分最高（91.7分），ZJ15得分最低（87.2分）。生化成分与感官品质的相关性分析表明，红碎茶感官品质与没食子酸、儿茶素、表儿茶素没食子酸酯含量及烘青绿茶感官品质呈显著或极显著正相关，与其他儿茶素组分及常规生化成分含量相关性较小；烘青绿茶感官品质与儿茶素组分及常规生化成分含量的相关性均较小；酯型儿茶素含量与烘青绿茶和红碎茶感官品质为正相关关系，非酯型儿茶素含量与烘青绿茶和红碎茶感官品质为负相关关系。综上，18个大叶茶树杂交资源均为高水浸出物（>45%）材料，其中3个为高氨基酸（≥4.0%）材料，1个为高咖啡碱（≥5.0%）材料；18个大叶茶树杂交资源中，5个为适制绿茶（酚氨比<4.5）材料，2个为适制红茶（酚氨比>6.5）材料，ZJ01材料兼具绿茶和红茶双重适制性。

关键词: 大叶茶树, 杂交资源, 烘青绿茶, 红碎茶, 生化成分, 品质特征