Comparison of the Chemical Composition, Taste Characteristics, Antioxidant Activity, and Golden Flower Fungi Morphological Characteristics of Fu brick tea in Different Regions

The chemical composition, quality characteristics, antioxidant activity, and golden flower fungi morphology of Fu brick tea from Hunan, Hubei, Shaanxi, Guizhou, and Zhejiang provinces of China have been researched in this study. The results revealed significant differences in the contents of chemical components in different Fu brick tea (P<0.05). Among them, Fu brick tea from Guizhou had the highest contents of free amino acids and total catechins (9.03 mg/g, 63.12 mg/g, respectively), while Zhejiang Fu brick tea standed out with the most elevated content of tea polyphenols and flavonoids (132.93 mg/g, 8.63 mg/g, respectively). According to the electronic taste evaluation, the Fu brick tea from Hunan and Shaanxi exhibited the strongest bitterness and astringency, respectively. Meanwhile, the Zhejiang sample had the most powerful aftertaste bitterness and saltiness, whereas the Guizhou sample demonstrated the strongest umami and richness. Different Fu brick teas had different antioxidant activities, with samples from Hubei and Zhejiang showing higher levels of antioxidant activity. Correlation analysis revealed a significant positive correlation between the main chemical components and taste attributes, and tea polyphenols contributed to the antioxidant activity of Fu brick tea. Additionally, morphology indicated that the five strains of golden flower fungi from different origins showed slight differences in the same medium, while the Hunan strain grew faster than the others. This study taked an important role in comprehending the chemical quality of Fu brick tea from different origins.