The extraction technology of different varieties white tea by response surface methodology

In this paper, three different varieties white tea leaching techniques were optimized by using the response surface methodology on the basis of single factor experiment. Our research established a regression equation between the different varieties white tea leached techniques sensory evaluation and extraction temperature, extraction time, liquid ratio. The results showed that the optimum extraction conditions were as follows: the extraction temperature was 80 ℃, the extraction time was49 min and the ratio of liquid to material was 17.50 ∶ 1 m L/g, and the sensory score of 87.21 points. The optimum extraction parameters of white peony were the extraction temperature of 90 ℃, The extraction time was 50 min, and the ratio of liquid to material was 17.50∶ 1 m L/g and the sensory score of 91.72 points. The extraction temperature was 100 ℃, the extraction time was 53 min, the ratio of liquid to material was 16.00 ∶ 1 m L/g and the sensory score of 95.22 points. The verification value of each method is close to the predicted value, and the fitting degree is good and can be used for mass production.