Study of ‘Fingerprints’ for Green Tea from Different Planting Areas in Eastern China

Abstract

Green tea is one of the main teas in China, which is unfermented and retains more natural substances of fresh tea leaves. This is the preliminary study of  application of ‘fingerprints’ based on differences in component composition of green tea. Five green teas from different areas in eastern China are  analyzed, which are processed by microwave-assisted solvent (ethanol) extraction method to obtain tea polyphenols, flavonoids, polysaccharides,  pigments (thearubigins, theaflavins, theabrownins). The results show that the component composition of five green teas are varied from each other;  based on these contents varieties, we have constructed a ‘fingerprint’ and applied linear discriminant analysis (LDA) and hierarchical cluster analysis  (HCA) to assist in the identification of these five green teas. This method does not require large, expensive instruments (such as high performance liquid  chromatograph, gas chromatograph, mass spectrometer, etc.), and is easy to use, which provides a new avenue for the identification of tea.