Study On The Developed Process And The Quality Characteristic Of Anji White Tea Planted In Taian

Anji white tea also called "number one white tea" is a special tea germplasm resource. It is well known for its varied color of Ieaf and bud, commonly in the form of white color. Observation analysis and biochemical analysis in combining with atomic absorption method were used in the current experiment to study the comprehensive characters of white tea, including biological character,albino performance, as well as the major components content in the tea related to growth and quality. The main results are as follows:1. By analysing the result related to biological character,we found the results. Contrased with Anji, the time of new shoot development was late for10days in taian. The development process of Anji white tea included bud inflaed, bud scale spread and leaves germination. The interval of every period is5days, almost same in Taian and Anji. Due to cold spell in later spring in Shandong at the year of2013, the process of albino was abnormal. The start of albefaction about tea trees planted in Taian was later for month than tea trees planted in Anji. The process of albino lasted one week but was shorten for15days. In2014, there was a natural climate, the albnino process was normal. The beginning of albefaction was late for15days. The albinistic process about tea trees planted in Taian lasted20days as long as tea trees planted in Anji.2. The growth of new shoots was influenced by freezing injury in Taian at the year of2013. Some symptoms as follows:the leaves edge was withered and some new bud shed. At the end of spring in2013, the tea trees growed and developed normally. In2014, the climate is normal. The growth and developed process was not influenced. In a summary, antifreezing is a critical technique in tea introduction to Shandong tea area. We should make use of facility cultivation to protect tea plant.3. The characters of albino process was studied and we found that the albino process not only is regulated by gene but also influenced by environment. Zinc lacking was found in leaves and it may extend the process of albino. But the mechanisation should be furthered studied how zinc affect albino process. Because of available zinc in soil was lower, the content of zinc in leaves is deficiency.4. By analysing the biochemical composition about Anji white tea planted in taian and Anji. The content of tea polyphenol and theanine respectively are15.2%and4.2%. The ration of polyphenols/amino acids is3.6. The character of "Taishan white tea"is rich in amino acid but lack of tea polyphenol. As a summary,the quality of "Taishan white tea"is better than the quality of "Anji white tea". The quality of sensory evaluation for tea samples produced from Taian district of Shandong Province was better than Anji. Results are as follows:the color of tea soup was yellow-green and bright. Odor Characteristics:sweet and mellow with the beans; having rich fragrance or aroma. The tea of Taian has its own characters.