Objective:To carry out white tea processing experiments on the fresh leaves of two high-fragrance tea cultivars,Chunlü and Jinguanyin.Method:The physicochemical index and sensory evaluation of floral white tea were analyzed by ultraviolet spectrophotometry,ninhydrin colorimetry,ferrous tartrate colorimetry and tea sensory evaluation method.Result:When spring green(one bud and two leaves)withered for 70 h,the caffeine content was the lowest(46.51 mg·g-1),the free amino acid content was the highest(20.90 μmol·g-1),and the tea polyphenol content was the lowest(133.08 mg·g-1).The highest content of caffeine(58.64 mg·g-1),the highest content of free amino acids(24.06 μmol·g-1)and the lowest content of tea polyphenols(136.49 mg·g-1)were observed in the withering period for 80 h.Conclusion:The suitable raw material of fresh leaves is one bud and two leaves.The suitable wilting time of spring green white tea is 70 h,and that of Jinguanyin white tea is 80 h.
关键词
花香白茶/春绿/金观音/理化分析/感官评价
Key words
white tea with floral fragrance/Chunlü/Jinguanyin/physicochemical analysis/sensory evaluation
维普
万方数据