Scholarlink

<p>Zhejiang white tea, a prominent representative of Chinese white tea with distinct local traits, has undefined sense quality and taste chemical bases. Sensory evaluation and flavor component analysis on representative samples were conducted to assess its taste characteristics. It showed a silver-haired appearance, a rich sweet aroma, and a pleasant taste, but taste quality varied, e.g., in 2023 samples. Contents of TP, FAA, TFLA, CAF, and SS ranged from 8.5–17.3%, 3.6–7.5%, 8.7–15.9&#xa0;mg/g, 2.9–3.8%, to 14.4–33.6&#xa0;mg/g respectively. The total catechin content in the tea samples ranged from 5.4 to 15.9%, exhibiting obvious changes after storage. Specifically, the levels of EGCG and EGC decreased to 3.2% and 1.4%, respectively, while the contents of catechin and GC increased to 2.1% and 2.2%. Compared to Fujian white tea, it has different free-amino-acid and catechin profiles. However, in bud-leaf-type white teas, ‘Yingshang’ had a high content of GC, EC, ECG, etc. Among Zhejiang white teas like ‘Fuding Dahao’, ‘Fuding Dabai’, ‘Zhenong 139’, and ‘Yingshang’, certain main flavor components offered an edge, decisively shaping taste quality. These findings are crucial for screening high-quality white tea, especially in Zhejiang.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Analysis of the disparities in taste quality and chemical characteristics of Zhejiang white tea

  • 期刊论文

  • 发表日期：

    2026年4月15日

查看全文
  • Li Guo,
  • Yu Lin,
  • Chenxin Xie,
  • Yue Zhang,
  • Jingbo Wang,
  • Feng Zhao,
  • Zhi Lin,
  • Haipeng Lü

摘要

Zhejiang white tea, a prominent representative of Chinese white tea with distinct local traits, has undefined sense quality and taste chemical bases. Sensory evaluation and flavor component analysis on representative samples were conducted to assess its taste characteristics. It showed a silver-haired appearance, a rich sweet aroma, and a pleasant taste, but taste quality varied, e.g., in 2023 samples. Contents of TP, FAA, TFLA, CAF, and SS ranged from 8.5–17.3%, 3.6–7.5%, 8.7–15.9 mg/g, 2.9–3.8%, to 14.4–33.6 mg/g respectively. The total catechin content in the tea samples ranged from 5.4 to 15.9%, exhibiting obvious changes after storage. Specifically, the levels of EGCG and EGC decreased to 3.2% and 1.4%, respectively, while the contents of catechin and GC increased to 2.1% and 2.2%. Compared to Fujian white tea, it has different free-amino-acid and catechin profiles. However, in bud-leaf-type white teas, ‘Yingshang’ had a high content of GC, EC, ECG, etc. Among Zhejiang white teas like ‘Fuding Dahao’, ‘Fuding Dabai’, ‘Zhenong 139’, and ‘Yingshang’, certain main flavor components offered an edge, decisively shaping taste quality. These findings are crucial for screening high-quality white tea, especially in Zhejiang.