Effects Of Different Treatments On White Tea Of Amino Acids And The Main Biochemical Components

This paper studies the amino acids of White tea tea from Fujian Agriculture and Forestry University. We used different withering, shading modes and Foliar fertilizer, to seek The influence of external conditions on the Amino Acids of White Tea.The results indicate:1. From different varieties and parts of tea, we found that Fuding Dahao is most suitable to make high amino acid white tea , the content of amino acids in Fuding Dahao was the highest (1.214mg%), The content of amino acid in the first leaf was the highest (1.798mg%), and the content of water extract in the second leaf was the highest (37.498%).2. Withering is the key to the formation of white tea quality, during the withering process, the amino acid changes low to high, compared with the fresh leaves, the amino acids in Double withering increased 0.004% , Both Double withering and heat withering can shorten the production time. Double withering is simple and convenient, it can be used as the main method to make high amino acid white tea.3. After shading the content of amino acids increased significantly. After Single shade, Double shade and Full shade the content of amino acids increased 1.432 times, 1.436 times and 1.437 times higher than CK. So we can use shading to increase the amino acids in White tea.4 .Analysis the components of amino acid in the process of Withering and Shading. Ser, His, Ala, Tyr, Val have a closely link with the other components, We can take the level of amino acid content as the main reference.5 .Foliar fertilizer can improve the biochemical components of tea; After the Foliar fertilizer, polysaccharides, water extracts, caffeine and amino acid synthesis increased obviously. And the amino acid reached highest in the 14 days.