1. Quality Difference Analysis of Meizhan Black Tea and Meizhan White Tea
- Author
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Yanping LIN, Yibiao HUANG, Bo ZHANG, Jianming ZHANG, and Rongbing CHEN
- Subjects
meizhan black tea ,meizhan white tea ,sensory quality ,main biochemical components ,aroma components ,Food processing and manufacture ,TP368-456 - Abstract
In order to explore the quality differences between Meizhan black tea and Meizhan white tea, Meizhan fresh leaves were used as raw materials to process black tea and white tea, and sensory quality evaluation and physicochemical analysis were carried out. The results showed that the aroma of Meizhan black tea was sweet and flowery, the taste was sweet and mellow. The aroma of Meizhan white tea was floral, the taste was fresh and mellow. The contents of theaflavins, thearubins and theanines in Meizhan black tea were significantly higher than those in Meizhan white tea. The contents of polyphenols and free amino acids in Meizhan white tea were significantly higher than those in Meizhan black tea (P
- Published
- 2022
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