Evaluation of biochemical composition and sensory quality of ancient Shan tea trees (Camellia sinensis var. assamica) from Northern Vietnam
Potential applications in breeding and premium tea production
DOI:
https://doi.org/10.56764/hpu2.jos.2026.5.02.102-110Abstract
The study evaluated the biochemical characteristics and sensory quality of ancient Shan tea (Camellia sinensis var. assamica) products in Northern Vietnam, specifically in Cao Bo-Tuyen Quang, Van Chan, and Cao Son-Lao Cai. The sensory quality was assessed based on appearance, water color, aroma, and taste. Meanwhile, the main biochemical compounds, including tannin, polyphenols, caffeine, amino acids, reducing sugars, and total soluble solids, were analyzed in 10 Shan tea tree individuals with the highest sensory scores. The results showed that the Shan tea samples achieved high sensory quality with an average total score of 16.22/20. There was also a very strong correlation among the sensory indicators (r > 0.97). PCA analysis indicated that the first principal component explained up to 98.36% of the total sensory variation, showing how well the overall tea quality structure is intergrated. The biochemical components among samples showed clear differentiation, especially for polyphenols and tannins. These findings suggest that secondary metabolites play a key role in shaping the unique quality of ancient Shan tea trees in Northern Vietnam. Overall, this study provides a scientific foundation for conservation, germplasm selection, and the development of high-quality Shan tea products linked to ecological and indigenous values.
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Copyright (c) 2026 Thuy-Lien Bui, Van-Thiep Nguyen, Xuan-Phong Ong, Lan-Huong Thi Do, Chi-Toan Le, Viet-Hong La
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