Quality difference of large-leaf variety white tea by light quality withering treatments in Yunnan Province

doi:10.14088/j.cnki.issn0439-8114.2024.06.015

Abstract

Abstract: In order to find out the best processing technology, the fresh leaves of Yunnan large-leaf variety were treated with different light quality, which provided a theoretical basis for further study of large-leaf variety white tea. The long-leaf pekoe of Yunnan large-leaf variety was used as the experimental object, two kinds of light quality were used for withering, the sensory quality, biochemical components and aroma components of the samples were detected and analyzed. The results showed that after two kinds of light quality treatment, the total score of sensory evaluation was higher than that of CK（conventional indoor natural sunlight withering）, and the comprehensive score from high to low was yellow light, blue light and CK, and the scores were 92.5, 91.8 and 89.2, respectively. The sensory quality of tea treated with two kinds of light was better than CK, and yellow light was better than blue light. The quality of white tea treated with two light qualities was significantly improved. Yellow light withering significantly increased the content of amino acids, caffeine and soluble sugars of large-leaf white tea in Yunnan （P<0.05）, followed by blue light and the lowest was the control （CK）. Compared with the control, two kinds of light quality treatment increased the content of water extract, and the increase of blue light was greater than that of yellow light;the polyphenol content of tea was reduced by two kinds of light quality treatment, and the reduction of blue light was greater than that of yellow light. A total of 93 aroma components were identified in the test tea samples, including 58 CK, 57 blue light withering and 55 yellow light withering. The content of tea-like linalool with yellow light withering, blue light withering and conventional indoor natural sunlight withering was 65.43%, 62.70% and 61.36%, respectively. The withering with different light quality was beneficial to the improvement of the quality of white tea, and yellow light was better than blue light. Because the aroma and taste of the processed tea were greatly improved, it was one of the methods to process high quality white tea.

Key words: large-leaf white tea, light quality, wilting

CLC Number:

S571.1

ZHANG Yan-mei, TONG Jia-yin, HAO Lian-qi, YANG Fang-hui, ZHAO Bi, TANG Hai-kun, MA Yu-qing, XIA Li-fei, SUN Yun-nan, PU Shao-liu. Quality difference of large-leaf variety white tea by light quality withering treatments in Yunnan Province[J]. HUBEI AGRICULTURAL SCIENCES, 2024, 63(6): 99-104.

References

[1] 梅宇, 梁晓. 2021年中国茶叶生产与内销形势分析[J]. 中国茶叶, 2022, 44(4): 17-22.
[2] 郭春雨, 廖贤军. 华江乡古树茶加工白茶关键技术[J]. 南方园艺, 2019, 30(4): 51-53.
[3] 刘谊健, 郭玉琼, 詹梓金. 白茶制作过程主要化学成分转化与品质形成探讨[J]. 福建茶叶, 2003(4): 13-14.
[4] 袁弟顺, 林丽明, 岳文杰, 等. 自然萎凋白茶的品质形成机理研究[A]. 中国茶叶学会. 2008茶学青年科学家论坛论文集[C]. 杭州: 中国茶叶学会, 2008. 138-146.
[5] 周才碧, 张敏星, 穆瑞禄, 等. 白茶萎凋技术的研究进展[J]. 农产品加工, 2014(1): 48-50.
[6] 李小娟, 郑国建, 陈积霞, 等. 不同光源照射与碰青处理对摊青叶香气的影响[J]. 中国茶叶加工, 2011(2): 13-18.
[7] 张贝贝. 不同光质萎凋对红茶品质的影响[D]. 武汉:华中农业大学, 2013.
[8] 黄藩, 唐晓波, 张成, 等. 不同光质萎凋对白牡丹茶品质的影响[J]. 热带作物学报, 2021, 42(6): 1735-1744.
[9] 罗玲娜, 林永胜. 不同LED光质萎凋对白茶品质的影响[J]. 福建农林大学学报(自然科学版), 2016, 45(3): 262-268.
[10] 冯花, 王飞权, 张渤, 等. 不同工艺制作水仙白茶的生化成分及感官品质比较[J]. 现代食品科技, 2020, 36(12): 92-102. 21.
[11] 粟本文,黄怀生,钟兴刚,等. 汝城白毛茶白茶品质特征分析[J]. 茶叶通讯, 2018, 45(3): 21-26.
[12] 黄赟. 福建白茶化学成分与感官品质研究初报[D]. 福州:福建农林大学, 2013.
[13] 尹鹏, 王子浩, 刘盼盼, 等. 信阳红茶香气成分分析[J]. 食品工业, 2019, 40(3): 287-291.
[14] 徐元骏,何靓, 贾玲燕, 等. 不同地区及特殊品种红茶香气的差异性[J]. 浙江大学学报(农业与生命科学版), 2015, 41(3): 323-330.
[15] 冯花, 王飞权, 纪子翔, 等. 不同工艺对丹桂秋季白茶品质的影响[J]. 食品研究与开发, 2020, 41(13): 80-88.
[16] 王飞权, 冯花, 朱晓燕, 等. 摇青和揉捻工艺对白茶生化成分和感官品质的影响[J]. 热带作物学报, 2019, 40(11): 2236-2245.
[17] 马玉青, 方成刚, 夏丽飞, 等. 不同发酵程度对重萎凋“云抗10号”红茶香气成分的影响[J]. 西南农业学报, 2020, 33(4): 760-768.
[18] 张贝贝,艾仄宜, 曲凤风, 等. 黄光萎凋对红茶品质的影响[J]. 华中农业大学学报, 2016, 35(2): 108-114.
[19] 项丽慧. LED黄光对工夫红茶萎凋过程香气相关酶的影响[D]. 福州:福建农林大学, 2015.