Effects of Soil Physical and Chemical Properties on the Quality of Nanjing ‘Yuhua’ Tea, a Type of Famous Green Tea

Tea has become one of the most popular drinks worldwide because of its special taste and health benefits. ‘Yuhua’ tea is a famous specialty of Nanjing, China, a green tea produced from Camelia sinensis. It belongs to the green tea category and is one of the top ten most famous teas in China. The physical and chemical properties of soil are very important to the quality of tea. However, at present, there are few instances of research on the soil of the ‘Yuhua’ tea cultivation area. To provide the theoretical basis for improving the final quality of ‘Yuhua’ tea by soil management measures, the effects of the soil’s physical and chemical properties on the contents of important chemical components (free amino acids, tea polyphenols, and caffeine) of ‘Yuhua’ tea in three different cultivation areas in Nanjing were studied. The quality of ‘Yuhua’ tea is greatly influenced by the physical and chemical properties of the soil in which the tea plant grows. The free amino acid content and tea polyphenol content of tea leaves were significantly and negatively correlated with soil bulk density, pH, and water-soluble calcium content, while a significantly positive correlation was noticed between the two criteria and soil effective nitrogen, phosphorus, and potassium content. Additionally, the growth of the tea tree will be hampered and perhaps stressed if the soil’s helpful mineral concentration is too low. The tea tree may produce more caffeine as a result, which could lower the quality of the tea leaves. Therefore, implementing targeted soil management techniques is the key to promoting tea tree growth and improving tea quality. This study laid the foundation for the adoption of corresponding soil management measures to improve the quality of ‘Yuhua’ tea.