利用丽水引进的福云6号茶树品种鲜叶,按照福建传统加工工艺制得白茶,通过感官审评及生化成分评价其品质特征。结果表明,丽水福云6号品种在萎凋48 h后采用烘干方式干燥,制得白茶具有“白牡丹”的典型品质特征,其中茶多酚、儿茶素类、游离氨基酸及咖啡碱含量分别为(218.2±1.6)、(91.8±1.7)、(42.0±0.9) 和(47.6±0.1) mg/g,并检测出47种香气成分,香气物质总含量为305.15 μg/L,其中香叶醇(24.1%)、芳樟醇(15.9%)、水杨酸甲酯(15.1%)、苯乙醇(4.2%)及反-氧化芳樟醇(4.2%)等以醇类和酯类为主的香气组分占总香气物质含量的63.5%。该研究为开发浙江省特色白茶新产品提供了科学依据。
White tea industry has been developing rapidly in recent years, but the relevant research and development are still limited in Zhejiang province. The present research was carried out to optimize the white tea production. Leaves of Fuyun 6 tea plant in Lishui were used as raw materials to produce white tea through traditional processing technology of Fujian province. The quality characteristics were assayed through sensory evaluation and analysis of biochemical components. The results showed that typical quality characteristics of “White Peony” were developed when the leaves were processed by baking after withering for 48h. The content of tea polyphenols, catechins, free amino acids and caffeine were (218.2±1.6), (91.8±1.7), (42.0±0.9) and (47.6±0.1) mg/g, respectively. Forty-seven aroma compounds were detectable in the samples, with a total content of 305.15 μg/L. Of which, the main components accounting for 63.5% of the total were alcohols and esters, including geraniol (24.1%), linalool (15.9%), methyl salicylate (15.1%), phenylethyl alcohol (4.2%) and (E)-linalool oxide (4.2%). These findings provided valuable scientific foundation for development of new white tea products in Zhejiang province.
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