Research progress in quality of the white tea

LIU Fei; SUN Wei-jiang

doi:10.13386/j.issn1002-0306.2015.10.069

LIU Fei, SUN Wei-jiang. Research progress in quality of the white tea[J]. Science and Technology of Food Industry, 2015, (10): 365-368. DOI: 10.13386/j.issn1002-0306.2015.10.069

Citation:

LIU Fei, SUN Wei-jiang. Research progress in quality of the white tea[J]. Science and Technology of Food Industry, 2015, (10): 365-368. DOI: 10.13386/j.issn1002-0306.2015.10.069

Citation:

LIU Fei, SUN Wei-jiang. Research progress in quality of the white tea[J]. Science and Technology of Food Industry, 2015, (10): 365-368. DOI: 10.13386/j.issn1002-0306.2015.10.069

Research progress in quality of the white tea

Abstract

Abstract

The reason of white tea sensory formed from tasty compounds and volatility compounds two parts were sumed up. As well as some new idea of fresh leaves and process technology was pointed out. Why the white tea had great amine acid, caffeine contents were connect with different tea cultivar. However flavonoids were connect with process technology. The volatility compounds of the white tea was effected by tea cultivar and process technology. The innovation of the white tea would resolve the problem of low aroma and tasty.

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