Effects of drought synergistic shading on the flavor and aroma of black tea and white tea
Objective To investigate the effects of shading and drought on the quality of black tea and white tea in summer and autumn.Methods Light fermented white tea and heavy fermented black tea were processed through multiple experimental settings of shade,drought,and a combination of shade and drought.The 4 groups of black tea and white tea samples were evaluated for sensory quality.Additionally,high performance liquid chromatography(HPLC)and headspace solid phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)technologies were employed to conduct a comparative analysis of quality components and taste components.Results Shading combined with drought treatment increased the levels of water extracts,free amino acids,umami amino acids such as theanine,sweet amino acids like threonine,alcohols,thereby significantly enhanced the fresh taste of the tea(P<0.05).Concurrently,in black tea,the concentrations of bitter amino acids such as valine,tea polyphenols,catechins were reduced,leading to a marked decrease in the bitterness and astringency of summer and autumn tea(P<0.05).Aroma testing revealed a total of 98 substances in black tea,with alcohols being the most prevalent.The concentration in the shade plus drought group was significantly higher than the drought group(P<0.05).In white tea,85 substances were identified,with alcohols comprising the largest proportion.Conclusion The findings of this study offer new insights for the production of black and white tea under extreme summer and autumn weather conditions.This approach not only effectively mitigates the bitterness of summer and autumn tea but also enhances the utilization rate of fresh leaves,providing crucial guidance for tea garden production management.
万方数据
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