Study on the Process of Pu'an Camellia tachangensis White Tea based on Principal Component Analysis
This study was to explore the value of Pu'an Dachang tea(Camellia tachangensis F.C.Zhang)and enrich the types of Pu'an tea products.Three different withering processes were designed according to the basic process of"withering → drying of white tea"to produce Pu'an Dachang white tea using Pu'an Dachang tea group as raw materials,namely,single bud,two leaves one bud,three leaves one bud and single leaves,respectively.In order to determine the optimal raw materials and process parameters for white tea processing,sensory evalu-ation and main components detection were carried out,meanwhile,the comprehensive quality was evaluated by principal component analy-sis.The results showed that the white tea from single bud raw materials had better sensory quality compared to the tenderness raw material,showing that the quality of fresh,mellow,honey aroma and sweet fruit aroma.The content and components in white tea had differences via the different tenderness raw materials and withering methods,although there was no obvious rule.The best combination of white tea com-prehensive quality was selected as W12 by the principal component analysis using the sensory quality score,the content of internal com-ponents and the evaluation index of catechins of white tea.The white tea bud head was slender using the"sunday-natural"compound with-ering,that was characterized by the color was green and yellow,the fragrance was pure and the taste was sweet.The contents of tea polyp-henols,amino acids,caffeine and soluble sugar were higher,while the contents of tea polyphenols and water extracts were moderate,which can be used as the optimal model for the processing of white tea in Pu'an Dachang tea.
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