白茶品质形成研究概述

白茶加工工序包括萎凋和干燥,其中萎凋是形成白茶品质的关键工序。鲜叶经过较长时间的萎凋,内含物发生了复杂的变化,包括多酚类、氨基酸、糖类等,多酚类氧化缩合产物形成了白茶特有的杏黄汤色和醇爽清甜的滋味。氨基酸在茶叶加工中转化成挥发性的醛或其他产物形成茶叶香气。萎凋中氨基酸与儿茶素的邻醌结合而成的有色化合物,对白茶汤色有着良好的影响。可溶性的糖是构成白茶茶汤滋味和粘稠度的重要物质。

Study Summaries on Quality Formation of White Tea

The processing of white tea includes withering and drying, and the former is the key process for its quality formation. During withering for long time, the inclusions of tea leaves such as tea polyphenols, amino acid, soluble saceharide complicatedly changed, oxidative dimerizations of tea polyphenols help to form apricot-yellow tea liquor color and mellow sweet taste of White tea, amino acid transformed volatile aldehydes or other products during processing help to form fragrance of White tea, and colored complex formed by the combination of O-quinone from catechin with amino acid had a good effect on soup color of white tea, soluble saccharide was the important ingredients which constituted soup taste and viscosity of white tea.