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| Research on the key technology parameters during processing of Danxia white tea |
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| Abstract: |
| Danxia 1 and Danxia 2 were two new tea varieties bred by system selection from Baimao tea (Camellia sinensis var.pubilimba Chang) group in North of Guangdong. However, theses varieties were applied and extended slowly, since they were only
processed to yellow tea in the past. In the present study, in order to accelerate large -scale popularization and industrialization development of the two clones, the withering and drying technology parameters, and the influence of different withering and drying treatments to white tea quality were studied systematically during white tea process with the fresh leaves. The results suggested that: (1)The withering time and drying temperature greatly influenced the formation of the fragrance of white tea. As the withering time or drying temperature increased, the contents of water soluble matters, polyphenols, free amino acids, soluble sugars and caffeine declined firstly,then rised, and then declined again. During withering for 25~30 h, these main contained substances were at the most. Whereas, during drying under 60~7℃ for 2 h, the total contents of polyphenols and caffeine, which were closely related to acerbity taste of white tea, attained the lowest, but those of free amino acids, water soluble matters and soluble sugars, which played key roles in fresh degree,concentration, and sweetness of tea, were at the highest values; Furthermore, the qualities of white tea under these treatments were the best through sensory evaluation. (2) By a comprehensive assessment from sensory quality evaluation and the changed trends of physical and chemical compositions under different treatments, the most appropriate processing technology parameters for Danxia white tea were determined as below: withering for 25~30 h, fresh leaf weight loss rate at 54.0%~54.2%, drying under 60~70 ℃ for 2 h, followed by withering for 20~35 h, fresh leaf weight loss rate at 54.0%~58.0%, drying under 60~90℃ for 2h. |
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