Dynamic Changes of Main Quality Components in Jinhua White Tea Processing
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Abstract:
Jinhua white tea was made from Fujian Shoumei loose tea in 2017 by pile fermentation, steaming, pressing, shapping, fungal fermentation and drying. This study aimed to explore the dynamic changes of the main taste quality components during Jinhua white tea processing. Thecontents of catechins, caffeine, amino acids, water extracts, soluble sugars, flavonoids, theathree were detected in samples from 8 representative processing points. This study alsoevaluatedthe impact of the dynamic changes in taste substances during Jinhua white tea processing on its taste quality. The results showed that during the processing of Jinhua white tea, the contents of tea polyphenols, catechins, free amino acids, soluble sugars, theaflavins and thearubigins decreased gradually. Compared with the raw materials, the decreases of Jinhua white tea were 24.26%, 52.89%, 27.44%, 9.38%, 48.83% and 30.96% respectively. The total flavonoids, gallic acid and theabrownin contents increased gradually, and the increases of Jinhua white tea compared with raw materials were 20.46%, 10.92% and 77.31% respectively. The contents of water extract, caffeine and theanine increased slightly by 2.89%, 7.70% and 8.63%. All these changes are beneficial to the formation of Jinhua white tea with thick and mellow taste, red and bright soup color. At the same time, combined with sensory evaluation, it was found that tea polyphenols, theaflavins, caffeine, free amino acids and theabrownin were significantly or extremely significantly related to the taste quality of Jinhua white tea.
