白茶萎凋温度条件探究

Exploration of White Tea Withering Temperature Conditions

本文就不同温度条件下,白茶萎凋过程生化成分的变化规律以及其对白茶品质的影响进行探究。结果表明:萎凋过程温度与生化成分的变化及白茶品质的形成具有相关性。综合感官审评结果,萎凋室湿度为70±5%,温度为22℃的萎凋环境有利于白茶的品质的形成。

In this paper,the changes of biochemical components of withering process of white tea and its influence on the quality of white tea were explored under different temperature conditions,.The results showed that the variation of temperature in withering process was closely correlative to biochemical components and the formation of white tea quality.Comprehensive sensory evaluation results suggested that,withering room humidity was 70 ± 5%,withering ambient temperature of 22 ℃ in favor of white tea quality formation.