白茶品质研究进展

主要从白茶非挥发性成分和挥发性成分两方面总结了白茶独特风味形成的原因和影响因素。从鲜叶原料、加工工艺等方面提出提高白茶品质的思路。白茶的高氨基酸、高咖啡碱含量与其制茶品种有关,高黄酮含量则与制茶工艺有关。白茶挥发性组分受到制茶品种和制茶工艺两方面的影响。通过白茶工艺创新,可在一定程度上解决白茶香气低、滋味淡等问题。 

Research progress in quality of the white tea

The reason of white tea sensory formed from tasty compounds and volatility compounds two parts were sumed up. As well as some new idea of fresh leaves and process technology was pointed out. Why the white tea had great amine acid, caffeine contents were connect with different tea cultivar. However flavonoids were connect with process technology. The volatility compounds of the white tea was effected by tea cultivar and process technology. The innovation of the white tea would resolve the problem of low aroma and tasty.