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Quality difference of large-leaf variety white tea by light quality withering treatments in Yunnan Province
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
HUBEI AGRICULTURAL SCIENCES
2024, 63 (6):
99-104.
DOI: 10.14088/j.cnki.issn0439-8114.2024.06.015
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.
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