Germplasm evaluation of tea plants in Lishui, Zhejiang

【Objective】To explore and identify elite tea germplasm resources in Lishui, Zhejiang, so as to provide materials for the breeding of improved varieties and the development of tea industry.【Method】Thirteen tea germplasm resources in Lishui(Zisongzhong, Zidantou, Yawang, Lizao 1, Libai 1, Lihuang 3, Titianbai, Titianbai 2, Shuijingbai, Lizi 1, JN-1, JN-2, JN-3) were cultivated and managed in Songyang County, and their agronomic traits, biochemical components and sensory quality of green tea were analyzed and compared with that of Fuding Daibaicha.【Result】In terms of agronomic traits, Lizao 1 and Zisongzhong were early sprouting resources. For their stage of one bud and one leaf came 22 d and 10 d earlier than the control groups, respectively. All the 13 resources had strong drought and cold tolerance,tea polyphenols content 13.87%-20.77%, water extracts content 41.65%-48.93%, caffeine content 2.86%-3.74%, free amino acids 4.51%-8.77%, Tp/Aa 1.59-4.77. The petal color of Libai 1, Lihuang 3, Titianbai, Titianbai 2 and Shuijingbai were yellow and white, Lizi 1 purple; JN-1 pink. Except Lizao 1 and JN-1, the other 11 resources were high in free amino acids(≥ 5.00%) and the five albino tea varieties had higher amino acids than other varieties did. The content of free amino acids in Titianbai was the highest and the Tp/Aa was the lowest. The catechin quality index of JN-3 was the highest(518.2),and that of Yawang,Libai 1,Lihuang 3,Titianbai and Titianbai 2 were higher than those of the control(340.5),and that of Pinus taeda was the lowest(235.3). The green tea produced by 13 germplasms had tight strips,bright soup color,nice aroma (some germplasms had flower or chestnut aroma),mellow taste,tender and uniform buds at the bottom of the leaf. The 13 germplasms were suitable for making green tea and the average annual sensory evaluation score was higher than that of the control;among them,JN-3 was scored the highest(92.4),and Lizi 1 the lowest(89.8). JN-3 had the highest scores in aroma,taste and sensory quality. Of the 13 tested germplasms,11 were amino acid-specific gerplasms(≥ 5.00%), 2 were extra-early,6 were leaf color-specific and 1 was petal color-specific. Titianbai,Shuijingbai and Lizi 1 were identified as specific germplasms,and other 10 germplasms were identified as both specific and excellent resources.【Conclusion】All the 13 germplasm resources are specific germplasms, and 10 of them were excellent germplasms,which could be helpful for tea breeding and production.