Seasonal changes of quality components of two new strains of purple tea in Guizhou

【Objective】 The main biochemical components of two new strains purple tea trees from Wangmo Babu tea were compared and analyzed in order to provide reference for the resource selection and tea product development of Wangmo Babu tea.【Method】 With the local green tea strains in Wangmo as control（CK），five conventional components，ten catechins，three alkaloid components of the new strains of purple bud tea ZY-1 and ZY-2 one bud and two leaves were detected by high performance liquid chromatography（HPLC）and other detected methods during four seasons（four months） .【Result】The water extract content of purple tea ZY-1 and ZY-2 one bud and two leaves changed significantly with the seasonal changes，and the soluble sugar showed a trend of first increasing，then decreasing and then increasing. The total amount of free amino acids reached the highest in March，and the anthocyanin content was consistent with the leaf phenotype as ZY-1>ZY-2>CK，containing 7.26，3.31 and 2.48 mg/g anthocyanin respectively. The alkaloid components and catechin components of ZY-1 and ZY-2 were significantly different with the seasonal changes （P<0.05，the same below），and the content of alkaloid in tea showed a significant decrease trend，and presented as ZY-1>ZY-2>CK， and the caffeine content and total amount of alkaloid accumulated more in March and August.The contents of non-ester catechin EC and EGC were higher in October. The contents of ester catechin GCG，EGCG and EGCG3"Me were higher in May and August，and the contents of non-ester catechin and ester catechin were ZY-2>ZY-1. In terms of catechin index，both ZY-1 and ZY-2 had better tender retention.【Conclusion】 The contents of main biochemical components are different in different seasons for the tea strains with different degrees of purple leaf color. The purple tea strains are more suitable for producing green tea and functional high-anthocyanin tea products.