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Abstract Tianfu No.1 is bred from a plant in the population of Sichuan through system selection， which is characterized with early and uniform germination， hypertrophic shoots， full cover with pekoes and long picking period of single shoots. Compared with those of Fuding white tea （CK）， the fresh leaf yield， tea polyphenols content， free amino acids content， caffeine content and soluble sugar content of Tianfu No.1 were increased by 8.89%， 6.98%， 10.00%， 2.96% and 31.58%， respectively. Tianfu No.1 is a new rare breakthrough tea variety with high development potential， good intrinsic biochemical quality， and strong adaptability for processing multi-typed tea products such as green tea， white tea， black tea and dark tea， etc. It has strong stress resistance and can still grow better in low-humidity areas. In addition， it is not easy to flower and fruit.
Key words Tea variety； Tianfu No.1； Breakthrough； High resistance
Sichuan is one of the origins of tea tree （Camellia sinensis （L.） O. Kuntze； Theaceae： Camellia） with rich wild germplasm resources. It is also one of the major tea-producing and tea-consuming provinces in China. In 2016， the area of tea plantations in Sichuan was 331 700 hm2 with total production of 280 000 tons， gross output value of 19 billion yuan， integrated output value of 55 billion yuan and per tea farmer income increased by 412 yuan. Currently， the tea tree varieties in Sichuan are dominated by medium-small-leaf varieties， Fuding white tea and Mingxuan 131， characterized with relatively single varieties and high sexual variety proportion. It is urgent to breed high-quality， strong-resistance and good-adaptability tea tree varieties， especially the tea tree varieties suitable for processing multi-typed tea products such as green tea， white tea， black tea and dark tea， through making full use of the unique wild tea tree germplasm resources in Sichuan Province so as to meet the sustainable development needs of Sichuan tea industry[1]. To this end， a new high-quality and high-resistance shoot-typed tea tree variety Tianfu No.1 was successfully bred after years of unremitting efforts， and it passed the approval of Sichuan Crop Variety Approval Committee in March 2016， which has become a province-level improved variety and has been popularized vigorously.
Materials and Methods
Materials
The tested tea variety is bred from a plant of wild population in Zonggang Mountain of Ya’an， Sichuan. The control variety is Fuding white tea， a national variety. Methods
Randomized plot design[2]was adopted. The plant morphological characteristics， planting survival rate， new shoot growth， shooting density， yield， biochemical composition， sensory quality， adaptability and resistance of both the tested and control tea varieties were observed and identified[3-5].
Among the main biochemical components， the contents of water extract[6]， tea polyphenols[7]， free amino acids[8]and caffeine[9]were determined by the national standard methods； the content of soluble sugar was determined by anthrone colorimetry[10]； and the major components of catechins were detected by high performance liquid chromatography[10]（Phenomenex RP-MAX 4 μm， 250 mm × 4.6 mm， C12 reverse phase column）.
Results and Analysis
Plant morphological characteristics
Tianfu No.1 is a small arbor with distinguishable trunk， low branching position， half-opened plant type and medium branching. The leaves of Tianfu No.1 are oval with length of 9.65 cm， width of 4.42 cm and leaf area of 30.15 cm2， belonging to middle leaf type. They are thicker， half uplifted， dark green and glossy with 9-11 pairs of thicker veins， deeply serrated margin and blunt round tips. The young leaves are yellow green. The shoots are hypertrophic with uniform growth and more fluff and strong tenderness-keeping ability. Tianfu No.1 has strong budding ability with annual growth of 4-5 rounds.
Survey on survival rate of tea plantlets
In the first three years after the planting of tested and control tea varieties， their survival rate was surveyed[4]before winter management every year. The survival rate of tea plantlets reflects the adaptability of varieties. As shown in Table 1， the average population and plant survival rates of Tianfu No.1 were 96.76% and 93.33%， respectively， and they were slightly lower than those of Fuding white tea （plant survival rate： F = 1.62 < F0.05（1.2） = 18.50， P > 0.05； population survival rate： F = 1.83 < F0.05（1.2） = 18.50， P>0.05）. However， the survival rates of Tianfu No.1 were both higher than 93%， indicating that it had a strong adaptability.
Growth of new shoots
From the 4th year on， the growth of new shoots was observed[4]for three consecutive years. Phenology is an important indicator of the growth of shoots and is one of the major biological characteristics of tea tree varieties. As shown in Table 2， the sprouting date of Tianfu No.1 was close to that of the control variety， belonging to early-sprouting variety. The one-leaf， two-leaf and three-leaf periods of Tianfu No.1 were 2-4 d later than those of Fuding white tea. Thus， the picking period of single shoots was extended relatively， which was conducive to obtaining more shoot-typed tea. Therefore， Tianfu No.1 is suitable for promotion in bud tea production area. The emergence of new shoots of Tianfu No.1 was ended on October 19， so its all-year-round growth period was longer. Shooting density
The shooting density of Tianfu No.1 was investigated from the 4th year on for three consecutive years. Shooting density is one of the indicators that affect the yield of fresh leaves of tea. As shown in Table 3， the shooting density of Tianfu No.1 was 13.15% lower than that of the control variety. This might be because that the shoots of Tianfu No.1 were more hypertrophic than those of Fuding white tea， so its shooting density was lower. However， no significant difference was found in shooting density between the two tea varieties （F = 7.107 < F0.05（12）=18.50， P>0.05）.
Hundred-shoot weight
The 100-shoot weight of the tea varieties was determined. Hundred-shoot weight is one of the indicators that affect the fresh leaf production of tea. As shown in Table 4， the 100-shoot weight of Tianfu No.1 was 18.67 g （1.89 times） higher than that of Fuding white tea， indicating that the shoots of Tianfu No.1 were more hypertrophic and heavier and it was more suitable for picking of single shoots. At the same time， high shoot weight is an important character of the varieties suitable for picking of shoot leaves and is also the basis of high yield of famous tea varieties. It suggests that Tianfu No.1 is a high-yielding shoot-typed tea variety.
Fresh leaf yield
The yield of fresh leaves of Tianfu No.1 was determined from the 4th year after planting[4]. As shown in Table 5， the fresh leaf yield of Tianfu No.1 was slightly lower in 2012 and was more than 20% higher in 2011 and 2013 compared with that of Fuding white tea； and the three-year average fresh leaf yield of Tianfu No.1 was 91.8 kg/hm2 （8.89%） higher than that of the control variety， indicating that Tianfu No.1 has high yielding potential of fresh leaves.
Tea quality
The single shoots of Tianfu No.1 were used as raw material and made into famous green tea for sensory evaluation[11-13]， which was achieved through qualitative description and quantitative scoring[4]. As shown in Table 6， the green tea made of fresh leaves of Tianfu No.1 was silver green with pekoes， and it had lasting strong aroma and fresh and sweet taste. The total scores of aroma quality and taste quality of Tianfu No.1 were higher than those of Fuding white tea by 3.0 and 1.0 points， respectively， suggesting that the sensory quality of Tianfu No.1 was better and it was suitable for processing famous green tea[14]. The fresh leaves of Tianfu No.1 were subjected to product suitability test synchronously， and the results showed that they were also suitable for processing black tea and white tea. In summary， Tianfu No.1 is suitable for processing high-quality green tea， black tea， white tea and dark tea.
Analysis on main biochemical components
Routine biochemical composition analysis
Tianfu No.1 and Fuding white tea were both made into steam samples[2]for biochemical analysis. As shown in Table 7， compared with those of Fuding white tea， the water extract content of Tianfu No.1 was equivalent， and the tea polyphenols， free amino acids， caffeine and soluble sugar contents were higher by 6.98%， 10.00%， 2.96% and 31.58%， respectively， indicating that Tianfu No.1 has high intrinsic biochemical quality[15].
Catechins content and component analysis
According to the standard， Tianfu No.1 and Fuding white tea were prepared into steam samples for catechins content and component analysis. Catechins belong to flavanols， and are the main component of tea polyphenols. As shown in Table 8， the contents of catechins， EGC and EGCG in Tianfu No.1 were higher than those in Fuding white tea， and they are the main taste components of tea.
Resistance
Adaptability
Tianfu No.1 is an excellent new variety bred from a wild population in Zonggang Mountain of Sichuan， characterized with strong adaptability. The drought resistance of Tianfu No.1 is better than that of Fuding white tea.
Disease and pest resistance
The disease and pest resistance of Tianfu No.1 is stronger. The mite resistance of Tianfu No.1 is stronger than that of the control[16]. Pest and disease will not produce a greater impact on the economic performance of Tianfu No.1 as long as it is harvest in time.
Stress resistance
The field investigation showed the stress resistance of Tianfu No.1 was extremely strong， and it could still grow better in low-humidity areas. Tianfu No.1 is not easy to flower and fruit， and it is currently a rare outstanding tea variety.
Conclusions and Discussion
Tianfu No.1 is an excellent tea variety bred from a plant in the wild tea population in Zonggang Mountain of Sichuan through system selection. It is a small xerophilous arbor with medium leaf type， distinguishable trunk， low branching position， half-opened plant type and oval and thick dark green and shiny leaves， of which the surface is semi-raised， the margin is deeply serrated and the tips are blunt. The young leaves of Tianfu No.1 are yellow green. The new shoots are uniform and hypertrophic and covered with fluff with strong tenderness-keeping ability. Tianfu No.1 has strong sprouting ability with 4-5 rounds of sprouting a year. Its growth period is longer and adaptability is wider. The sprouting period of Tianfu No.1 is close to that of Fuding white tea， belonging to early-sprouting variety. The one-leaf， two-leaf and three-leaf periods of Tianfu No.1 are 2-4 d later than those of the control variety， relatively extending the picking period of single shoots. Longer picking period of single shoots is conducive to picking more shoot leaves. Tianfu No.1 has strong growth potential， hypertrophic and stout shoots and fully covered pekoes. Its 100-shoot weight is 1.89 times higher than that of the control variety， and is more suitable for producing single-shoot tea. The yield of fresh leaves of Tianfu No.1 is higher than that of Fuding white tea by 8.89%， indicating that Tianfu No.1 is a new high-yielding shoot-typed tea variety.
Tianfu No.1 is suitable for processing high-quality green tea， black tea， white tea and dark tea. The green tea made of fresh leaves of Tianfu No.1 is silver green and covered with pekoes and has lasting strong aroma and fresh sweet taste. The sensory quality of Tianfu No.1 is better than that of the control variety. Compared with those in Fuding white tea， the water extract content of Tianfu No.1 is equivalent， and the tea polyphenols， free amino acids， caffeine and soluble sugar contents were higher by 6.98%， 10.00%， 2.96% and 31.58%， respectively. It suggests that Tianfu No.1 has better intrinsic biochemical quality. In addition， the contents of catechins， EGC and EGCG in Tianfu No.1 are higher than those in the control variety， indicating that Tianfu No.1 is a new high-quality tree variety.
Tianfu No.1 shows a strong adaptability in Sichuan， and its drought and mite resistance is stronger than that of Fuding white tea. The stress resistance of Tianfu No.1 is extremely strong， and it can still grow well in low-humidity areas and is not easy to flower and fruit. It shows a strong resilience in Bazhong， Guangyuan and Ya’an of Sichuan. Tianfu No.1 is suitable for planting Sichuan area and the similar ecological zones， especially in the main producing areas of multi-purpose multi-typed tea varieties.
References
[1] LUO F， WANG Y， LI CH， et al. Research actuality and development trend of Sichuan’s tea varieties[J]. Guizhou Science， 2008（2）： 52-57.
[2] CHEN CS， YU WQ. Tea varieties in Fujian Province[M]. Beijing： China Agricultural Science and Technology Press， 2016.
[3] CHEN L， YANG YJ， YU FL， et al. Descriptors and data standard for tea germplasm resources[M]. Beijing： China Agricultural Science and Technology Press， 2005. [4] LUO F， WANG Y， LI CH， et al. High-quality and high-yield breeding of new tea variety ‘Yundingzao’[J]. Southwest China Journal of Agricultural Sciences， 2013（2）： 78-86.
[5] HUANG YH. Experiment technology of tea[M]. Beijing： China Agriculture Press， 2000.
[6] Hangzhou Tea Research Institute， China Coop. GB/T 8305-2002 Tea： Determination of water extracts content[S]. Beijing： China Standard Press， 2002.
[7] Hangzhou Tea Research Institute， China Coop. GB/T 8313-2002 Tea： Determination of tea polyphenols content[S]. Beijing： China Standard Press， 2002.
[8] Hangzhou Tea Research Institute， China Coop. GB/T 8314-2002 Tea： Determination of free amino acids content[S]. Beijing： China Standard Press， 2002.
[9] Hangzhou Tea Research Institute， China Coop. GB/T 8312-2002 Tea： Determination of caffeine content[S]. Beijing： China Standard Press， 2002.
[10] ZHONG L. Physical and chemical analysis of tea quality[M]. Shanghai： Shanghai Science and Technology Press， 1989.
[11] General Administration of Quality Supervision， Inspection and Quarantine of the People’s Republic of China， Standardization Administration of the People’s Republic of China. GB/T 23376-2009 Methodology of sensory evaluation of tea [S]. Beijing： China Standard Press， 2009.
[12] Ministry of Agriculture， People’s Republic of China. NYT 787-2004 General method of tea sensory test[S]. Beijing： China Agricultural Press， 2004.
[13] General Administration of Quality Supervision， Inspection and Quarantine of the People’s Republic of China， Standardization Administration of the People’s Republic of China. GB/T 14487-2008 Terms of tea sensory tests[S]. Beijing： China Standard Press， 2008.
[14] LUO F， DU X， ZENG QG， et al. Research on the suitability for different tea cultivars processed into flat green tea [J]. Advanced Materials Research， 2013， 726-731： 4405-4410.
[15] WANG XP， TANG XB， WANG YC， et al. Biochemical components in the shoots of tea materials[J]. Chinese Agricultural Science Bulletin， 2011， 27（4）： 102-107.
[16] WANG YC， WANG XP， LI LY， et al. The rules of outbreak and green prevention and control measures against the primary diseases and pests in the tea garden in western Sichuan Province[J]. Hubei Agricultural Sciences， 2014， 53（2）： 330-336.
Key words Tea variety； Tianfu No.1； Breakthrough； High resistance
Sichuan is one of the origins of tea tree （Camellia sinensis （L.） O. Kuntze； Theaceae： Camellia） with rich wild germplasm resources. It is also one of the major tea-producing and tea-consuming provinces in China. In 2016， the area of tea plantations in Sichuan was 331 700 hm2 with total production of 280 000 tons， gross output value of 19 billion yuan， integrated output value of 55 billion yuan and per tea farmer income increased by 412 yuan. Currently， the tea tree varieties in Sichuan are dominated by medium-small-leaf varieties， Fuding white tea and Mingxuan 131， characterized with relatively single varieties and high sexual variety proportion. It is urgent to breed high-quality， strong-resistance and good-adaptability tea tree varieties， especially the tea tree varieties suitable for processing multi-typed tea products such as green tea， white tea， black tea and dark tea， through making full use of the unique wild tea tree germplasm resources in Sichuan Province so as to meet the sustainable development needs of Sichuan tea industry[1]. To this end， a new high-quality and high-resistance shoot-typed tea tree variety Tianfu No.1 was successfully bred after years of unremitting efforts， and it passed the approval of Sichuan Crop Variety Approval Committee in March 2016， which has become a province-level improved variety and has been popularized vigorously.
Materials and Methods
Materials
The tested tea variety is bred from a plant of wild population in Zonggang Mountain of Ya’an， Sichuan. The control variety is Fuding white tea， a national variety. Methods
Randomized plot design[2]was adopted. The plant morphological characteristics， planting survival rate， new shoot growth， shooting density， yield， biochemical composition， sensory quality， adaptability and resistance of both the tested and control tea varieties were observed and identified[3-5].
Among the main biochemical components， the contents of water extract[6]， tea polyphenols[7]， free amino acids[8]and caffeine[9]were determined by the national standard methods； the content of soluble sugar was determined by anthrone colorimetry[10]； and the major components of catechins were detected by high performance liquid chromatography[10]（Phenomenex RP-MAX 4 μm， 250 mm × 4.6 mm， C12 reverse phase column）.
Results and Analysis
Plant morphological characteristics
Tianfu No.1 is a small arbor with distinguishable trunk， low branching position， half-opened plant type and medium branching. The leaves of Tianfu No.1 are oval with length of 9.65 cm， width of 4.42 cm and leaf area of 30.15 cm2， belonging to middle leaf type. They are thicker， half uplifted， dark green and glossy with 9-11 pairs of thicker veins， deeply serrated margin and blunt round tips. The young leaves are yellow green. The shoots are hypertrophic with uniform growth and more fluff and strong tenderness-keeping ability. Tianfu No.1 has strong budding ability with annual growth of 4-5 rounds.
Survey on survival rate of tea plantlets
In the first three years after the planting of tested and control tea varieties， their survival rate was surveyed[4]before winter management every year. The survival rate of tea plantlets reflects the adaptability of varieties. As shown in Table 1， the average population and plant survival rates of Tianfu No.1 were 96.76% and 93.33%， respectively， and they were slightly lower than those of Fuding white tea （plant survival rate： F = 1.62 < F0.05（1.2） = 18.50， P > 0.05； population survival rate： F = 1.83 < F0.05（1.2） = 18.50， P>0.05）. However， the survival rates of Tianfu No.1 were both higher than 93%， indicating that it had a strong adaptability.
Growth of new shoots
From the 4th year on， the growth of new shoots was observed[4]for three consecutive years. Phenology is an important indicator of the growth of shoots and is one of the major biological characteristics of tea tree varieties. As shown in Table 2， the sprouting date of Tianfu No.1 was close to that of the control variety， belonging to early-sprouting variety. The one-leaf， two-leaf and three-leaf periods of Tianfu No.1 were 2-4 d later than those of Fuding white tea. Thus， the picking period of single shoots was extended relatively， which was conducive to obtaining more shoot-typed tea. Therefore， Tianfu No.1 is suitable for promotion in bud tea production area. The emergence of new shoots of Tianfu No.1 was ended on October 19， so its all-year-round growth period was longer. Shooting density
The shooting density of Tianfu No.1 was investigated from the 4th year on for three consecutive years. Shooting density is one of the indicators that affect the yield of fresh leaves of tea. As shown in Table 3， the shooting density of Tianfu No.1 was 13.15% lower than that of the control variety. This might be because that the shoots of Tianfu No.1 were more hypertrophic than those of Fuding white tea， so its shooting density was lower. However， no significant difference was found in shooting density between the two tea varieties （F = 7.107 < F0.05（12）=18.50， P>0.05）.
Hundred-shoot weight
The 100-shoot weight of the tea varieties was determined. Hundred-shoot weight is one of the indicators that affect the fresh leaf production of tea. As shown in Table 4， the 100-shoot weight of Tianfu No.1 was 18.67 g （1.89 times） higher than that of Fuding white tea， indicating that the shoots of Tianfu No.1 were more hypertrophic and heavier and it was more suitable for picking of single shoots. At the same time， high shoot weight is an important character of the varieties suitable for picking of shoot leaves and is also the basis of high yield of famous tea varieties. It suggests that Tianfu No.1 is a high-yielding shoot-typed tea variety.
Fresh leaf yield
The yield of fresh leaves of Tianfu No.1 was determined from the 4th year after planting[4]. As shown in Table 5， the fresh leaf yield of Tianfu No.1 was slightly lower in 2012 and was more than 20% higher in 2011 and 2013 compared with that of Fuding white tea； and the three-year average fresh leaf yield of Tianfu No.1 was 91.8 kg/hm2 （8.89%） higher than that of the control variety， indicating that Tianfu No.1 has high yielding potential of fresh leaves.
Tea quality
The single shoots of Tianfu No.1 were used as raw material and made into famous green tea for sensory evaluation[11-13]， which was achieved through qualitative description and quantitative scoring[4]. As shown in Table 6， the green tea made of fresh leaves of Tianfu No.1 was silver green with pekoes， and it had lasting strong aroma and fresh and sweet taste. The total scores of aroma quality and taste quality of Tianfu No.1 were higher than those of Fuding white tea by 3.0 and 1.0 points， respectively， suggesting that the sensory quality of Tianfu No.1 was better and it was suitable for processing famous green tea[14]. The fresh leaves of Tianfu No.1 were subjected to product suitability test synchronously， and the results showed that they were also suitable for processing black tea and white tea. In summary， Tianfu No.1 is suitable for processing high-quality green tea， black tea， white tea and dark tea.
Analysis on main biochemical components
Routine biochemical composition analysis
Tianfu No.1 and Fuding white tea were both made into steam samples[2]for biochemical analysis. As shown in Table 7， compared with those of Fuding white tea， the water extract content of Tianfu No.1 was equivalent， and the tea polyphenols， free amino acids， caffeine and soluble sugar contents were higher by 6.98%， 10.00%， 2.96% and 31.58%， respectively， indicating that Tianfu No.1 has high intrinsic biochemical quality[15].
Catechins content and component analysis
According to the standard， Tianfu No.1 and Fuding white tea were prepared into steam samples for catechins content and component analysis. Catechins belong to flavanols， and are the main component of tea polyphenols. As shown in Table 8， the contents of catechins， EGC and EGCG in Tianfu No.1 were higher than those in Fuding white tea， and they are the main taste components of tea.
Resistance
Adaptability
Tianfu No.1 is an excellent new variety bred from a wild population in Zonggang Mountain of Sichuan， characterized with strong adaptability. The drought resistance of Tianfu No.1 is better than that of Fuding white tea.
Disease and pest resistance
The disease and pest resistance of Tianfu No.1 is stronger. The mite resistance of Tianfu No.1 is stronger than that of the control[16]. Pest and disease will not produce a greater impact on the economic performance of Tianfu No.1 as long as it is harvest in time.
Stress resistance
The field investigation showed the stress resistance of Tianfu No.1 was extremely strong， and it could still grow better in low-humidity areas. Tianfu No.1 is not easy to flower and fruit， and it is currently a rare outstanding tea variety.
Conclusions and Discussion
Tianfu No.1 is an excellent tea variety bred from a plant in the wild tea population in Zonggang Mountain of Sichuan through system selection. It is a small xerophilous arbor with medium leaf type， distinguishable trunk， low branching position， half-opened plant type and oval and thick dark green and shiny leaves， of which the surface is semi-raised， the margin is deeply serrated and the tips are blunt. The young leaves of Tianfu No.1 are yellow green. The new shoots are uniform and hypertrophic and covered with fluff with strong tenderness-keeping ability. Tianfu No.1 has strong sprouting ability with 4-5 rounds of sprouting a year. Its growth period is longer and adaptability is wider. The sprouting period of Tianfu No.1 is close to that of Fuding white tea， belonging to early-sprouting variety. The one-leaf， two-leaf and three-leaf periods of Tianfu No.1 are 2-4 d later than those of the control variety， relatively extending the picking period of single shoots. Longer picking period of single shoots is conducive to picking more shoot leaves. Tianfu No.1 has strong growth potential， hypertrophic and stout shoots and fully covered pekoes. Its 100-shoot weight is 1.89 times higher than that of the control variety， and is more suitable for producing single-shoot tea. The yield of fresh leaves of Tianfu No.1 is higher than that of Fuding white tea by 8.89%， indicating that Tianfu No.1 is a new high-yielding shoot-typed tea variety.
Tianfu No.1 is suitable for processing high-quality green tea， black tea， white tea and dark tea. The green tea made of fresh leaves of Tianfu No.1 is silver green and covered with pekoes and has lasting strong aroma and fresh sweet taste. The sensory quality of Tianfu No.1 is better than that of the control variety. Compared with those in Fuding white tea， the water extract content of Tianfu No.1 is equivalent， and the tea polyphenols， free amino acids， caffeine and soluble sugar contents were higher by 6.98%， 10.00%， 2.96% and 31.58%， respectively. It suggests that Tianfu No.1 has better intrinsic biochemical quality. In addition， the contents of catechins， EGC and EGCG in Tianfu No.1 are higher than those in the control variety， indicating that Tianfu No.1 is a new high-quality tree variety.
Tianfu No.1 shows a strong adaptability in Sichuan， and its drought and mite resistance is stronger than that of Fuding white tea. The stress resistance of Tianfu No.1 is extremely strong， and it can still grow well in low-humidity areas and is not easy to flower and fruit. It shows a strong resilience in Bazhong， Guangyuan and Ya’an of Sichuan. Tianfu No.1 is suitable for planting Sichuan area and the similar ecological zones， especially in the main producing areas of multi-purpose multi-typed tea varieties.
References
[1] LUO F， WANG Y， LI CH， et al. Research actuality and development trend of Sichuan’s tea varieties[J]. Guizhou Science， 2008（2）： 52-57.
[2] CHEN CS， YU WQ. Tea varieties in Fujian Province[M]. Beijing： China Agricultural Science and Technology Press， 2016.
[3] CHEN L， YANG YJ， YU FL， et al. Descriptors and data standard for tea germplasm resources[M]. Beijing： China Agricultural Science and Technology Press， 2005. [4] LUO F， WANG Y， LI CH， et al. High-quality and high-yield breeding of new tea variety ‘Yundingzao’[J]. Southwest China Journal of Agricultural Sciences， 2013（2）： 78-86.
[5] HUANG YH. Experiment technology of tea[M]. Beijing： China Agriculture Press， 2000.
[6] Hangzhou Tea Research Institute， China Coop. GB/T 8305-2002 Tea： Determination of water extracts content[S]. Beijing： China Standard Press， 2002.
[7] Hangzhou Tea Research Institute， China Coop. GB/T 8313-2002 Tea： Determination of tea polyphenols content[S]. Beijing： China Standard Press， 2002.
[8] Hangzhou Tea Research Institute， China Coop. GB/T 8314-2002 Tea： Determination of free amino acids content[S]. Beijing： China Standard Press， 2002.
[9] Hangzhou Tea Research Institute， China Coop. GB/T 8312-2002 Tea： Determination of caffeine content[S]. Beijing： China Standard Press， 2002.
[10] ZHONG L. Physical and chemical analysis of tea quality[M]. Shanghai： Shanghai Science and Technology Press， 1989.
[11] General Administration of Quality Supervision， Inspection and Quarantine of the People’s Republic of China， Standardization Administration of the People’s Republic of China. GB/T 23376-2009 Methodology of sensory evaluation of tea [S]. Beijing： China Standard Press， 2009.
[12] Ministry of Agriculture， People’s Republic of China. NYT 787-2004 General method of tea sensory test[S]. Beijing： China Agricultural Press， 2004.
[13] General Administration of Quality Supervision， Inspection and Quarantine of the People’s Republic of China， Standardization Administration of the People’s Republic of China. GB/T 14487-2008 Terms of tea sensory tests[S]. Beijing： China Standard Press， 2008.
[14] LUO F， DU X， ZENG QG， et al. Research on the suitability for different tea cultivars processed into flat green tea [J]. Advanced Materials Research， 2013， 726-731： 4405-4410.
[15] WANG XP， TANG XB， WANG YC， et al. Biochemical components in the shoots of tea materials[J]. Chinese Agricultural Science Bulletin， 2011， 27（4）： 102-107.
[16] WANG YC， WANG XP， LI LY， et al. The rules of outbreak and green prevention and control measures against the primary diseases and pests in the tea garden in western Sichuan Province[J]. Hubei Agricultural Sciences， 2014， 53（2）： 330-336.