Research Progress of Tea-making Technology on the Quality of White Tea

DENG Shibin; LIN Guorong; ZHOU Fengchao

doi:10.13386/j.issn1002-0306.2020040181

Volume 42 Issue 2

Jan. 2021

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Science and Technology of Food Industry > 2021 > 42(2): 333-337,344. > DOI: 10.13386/j.issn1002-0306.2020040181

DENG Shibin, LIN Guorong, ZHOU Fengchao. Research Progress of Tea-making Technology on the Quality of White Tea[J]. Science and Technology of Food Industry, 2021, 42(2): 333-337,344. DOI: 10.13386/j.issn1002-0306.2020040181

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Research Progress of Tea-making Technology on the Quality of White Tea

Key laboratory of Loquat Germplasm Innovation and Utilization, Fujian Province University, College of Environmental and Biological Engineering, Putian University, Putian 351100, China

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Received Date: April 15, 2020
Available Online: January 20, 2021

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Abstract

A series of physical and chemical reactions occur during the processing of white tea,which cause the cross-transformation of various biochemical components of the tea to form a unique quality. Withering,as a key process in the processing of white tea,has a significant impact on the quality of white tea. This article summarizes the research progress of the tea-making technology on the quality of white tea in recent years. The effect of withering technology and withering conditions on the quality of white tea is analyzed,the appearance changes of white tea are described,the relationship between dynamic changes of tea polyphenols,amino acids,soluble sugars,caffeine,chlorophyll,aroma compounds and the quality of white tea are discussed,and the changes in the biochemical composition during the twisting and drying process and its impact on the quality of white tea are analyzed. The aim is to achieve precise control of white tea processing and provide reference for improving the quality of white tea in production.
- white tea,
- tea-making technology,
- quality,
- withering,
- twisting,
- drying,
- biochemical components

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