Breeding and Characterization of a New Highly Aromatic Tea Cultivar, Chungui

ChunguiCamellia sinensis (L.) O. Kuntzewas a new, highly aromatic tea variety cultivated after a systematic selective breeding from Huangdan. In numerous comparative and nationwide regional tests during 2002-2014, Chungui plants was characterized as a late-budding, small lamina, shrub-type tea variety. Comparing to Huangdan, it showed a higher transplanting survival rate, stronger growth vigor, greater yield, better shoot tenderness-keeping, and higher disease-resistance. The spring leaves of Chungui contained 41.4% water extracts, 4.2% amino acids, and 3.8% caffeines. At 17.8%, the polyphenol content of Chungui was lower than that of Huandan (i.e., 21.6%). On the other hand, the quality index on catechins was higher than that of Huangdan, Tieguanyin, Rougui or Maoxie. And, Chungui had higher contents of amino acids, such as theanine, phenylalanine, arginine, and total amino acids, than those of Huangdan. The overall quality evaluation suggested that Chungui was suitable for making a wide varieties of high quality teas. For instance, the oolong tea made from Chungui rendered a rich and full taste, as well as lasting fragrance, and the green tea was strongly aromatic, and sweet tasting. It was considered most suitable for cultivation in Fu'an and/or regions of similar climate.