不同加工工艺对云南白茶品质的影响OA

To explore the effects of different processing techniques on the quality of Yunnan white tea,eight kinds of white tea were processed using fresh leaves of the Mengku large-leaf tea cultivar from Yunnan Province with different processing technologies.The contents of physicochemical components were determined via ultraviolet spectrophotometry,and a compre-hensive analysis was performed,combined with sensory evaluation.The results showed that compound withering,stacking treatment,and secondary aroma enhancement technology could improve the quality of white tea to varying degrees.Compared with the traditional processing method,white tea processed by the new technologies exhibited higher contents of water ex-tracts,flavonoids,and soluble sugars,as well as higher sensory evaluation scores.Among all treatments,white tea processed simultaneously with compound withering,stacking technology,and secondary aroma enhancement technology presented the optimal quality.The contents of water extracts,free amino acids,caffeine,tea polyphenols,flavonoids,and soluble sugars were 45.78%,2.24%,3.01%,17.52%,4.39 mg·g-1,and 3.98%,respectively.The processed tea showed bright apricot-yellow tea liquor,with elegant and prominent floral and hairy fragrance that was intense and long-lasting,as well as a fresh,mellow,and brisk taste.Compound withering,stacking Treatment,and secondary aroma enhancement technology can effectively im-prove the quality of white tea.This study provides a scientific basis for the optimization and practical production of white tea processing technologies.