Studies On The Taste, Aroma And Processing Of White Tea

Water extracts of tea is one of the important indicator of tea quality, the components of water extracts which are tea polyphenols, amino acids, caffeine and soluble sugar etc are important ingredients to determine the color and taste of tea and are closely related to the tea quality.Compared with other teas, traditional white tea commonly has shortcomings of weak taste and aroma. This master’s thesis was aimed at upgrading the quality of white tea through improving its processing. The cellulose enzyme was employed to upgrade the taste of white tea during the withering process firstly, adding this enzymes in different time periods and different concentrations, compare the differences of the end product of tea with different processing in the content of tea polyphenols, amino acids, soluble sugar to analysis the effects of improving the quality of white tea with cellulose. The results showed that the effects on white tea components of cellulose are not obvious especially on water extract and soluble sugar and ineffective on the improvement of taste.Alcohols and aldehydes are in a large part of white tea aroma components which reflects aroma characteristics of fresh, mellowness and Baekho sweet revealed. In the withering process this master’s thesis designs long time and low temperature withering process, the results showed that these alcohols and aldehydes were gradually increasing in the process of white tea aroma change, reflecting the changes of aroma more and more fresh, mellow taste gradually, which has positive effects in the white tea quality. The white tea aroma components mainly have Hexanal,1-Penten-3-ol,(E)-2-Hexenal,(Z)-3-Hexen-1-ol, Benzaldehyde, Benzeneacetaldehyde, Geraniol, Nerolidol, Linalool, Epoxylinalol, Hotrienol, Linalool oxide, Benzyl Alcohol, Phenethyl alcohol and so on. These components in the change process of white tea aroma gradually increase from less to more. Despite the trend of aroma is the same between controlled and room temperature group, but the components contributed to aroma in the content are that the room temperature group was lower than the controlled temperature group. Combined with tea review we know that when white tea withers36h the aroma of two groups are the best and the controlled temperature group was better than the room temperature group. So the aroma withering36h is best and controlling temperature has a positive role in the formation of white tea aroma.