Comparison of Biochemical Composition and Sensory Quality of Shuixian White Tea Made by Different Processes
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
The banjhi leaves of Fujian-shuixian tea cultivar were plucked as raw materials to produce white tea using the traditional white tea technology (CK) or the green leaf shaking technology (ST) during the withering process, respectively. The differences in the biochemical components, aroma components and sensory qualities of the two kinds of white tea were compared and analyzed, aiming to provide a reference for the development of high-aroma Shuixian white tea. The results showed that, compared with CK, ST decreased significantly the contents of tea polyphenols, flavonoids and caffeine, as well as the polyphenol-ammonia ratio and ratio of ester catechins to non-ester catechins, were reduced by ST, but increased the contents of free amino acids and theaflavins in Shuixian white tea (p<0.05). The types of aroma components in CK white tea and ST white tea were 104 and 107, respectively, with their relative contents as 79.72% and 78.33%, respectively (mainly alcohols). Compared with CK, ST decreased significantly the contents of clean-aroma or green-aroma substances such as hexanol, increased the content of floral -fruit fragrance substances such as geraniol in Shuixian white tea, and improved the aroma composition of Shuixian white tea. The sensory evaluation results showed that, ST could significantly improve the aroma and taste quality of the Shuixian white tea, and the resulting tea had a strong floral and fruity aroma and a mellow taste with fragrance. The comprehensive sensory evaluation score of ST white tea (93.10) was significantly higher than that of CK white tea (88.30) (p<0.05). In conclusion, compared with CK, ST increased the biochemical content and the content and composition of aroma components of Shuixian white tea, thereby enhancing the quality of aroma and taste. The Shuixian white tea produced by ST has excellent overall quality, which meets the quality requirements of high-aroma white tea.
