Quality Difference Analysis of Meizhan Black Tea and Meizhan White Tea

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<0.05). 56 kinds of amora compounds were detected, including 12 kinds of alcohols, 2 kinds of lactones, 6 kinds of aldehydes, 19 kinds of hydrocarbons, 9 kinds of ketones and 8 kinds of esters. The peak area of volatile aroma components in Meizhan black tea was larger than that in Meizhan white tea. There were 22 significant metabolites of aroma components in Meizhan black tea and Meizhan white tea, and 18 metabolites of aroma components in Meizhan black tea were significantly higher than those in Meizhan white tea. In conclusion, the aroma of Meizhan black tea is sweet and flowery, the taste was sweet and mellow. The contents of theaflavins, thearubins and theanines in Meizhan black tea were significantly higher than those in Meizhan white tea. The peak area of volatile aroma components in Meizhan black tea was larger than that in Meizhan white tea. The aroma of Meizhan white tea was floral, the taste was fresh and mellow. The contents of polyphenols and free amino acids in Meizhan white tea were significantly higher than those in Meizhan black tea.

Keywords

• meizhan black tea
• meizhan white tea
• sensory quality
• main biochemical components
• aroma components