Lihui Xiang, Chen Zhu, Jiajia Qian, Xiaochen Zhou, Miao Wang, Zhenshuo Song, Changsong Chen, Wenquan Yu, Lin Chen, Lanting Zeng
Most teas, including white tea, are produced from tender shoots containing both leaf and stem. However, the effect of the stem on white tea quality remains unclear, especially during withering, an essential process. Therefore, this study investigated the withering-induced changes in the leaves and stems of Camellia sinensis cv. 'Fudingdabai' by multi-group analysis. During withering, the levels of catechin and theobromine (i.e., major flavor-related compounds) decreased slightly, mainly in the leaves. The abundance of some proteinaceous amino acids related to fresh taste increased in stems due to increased protein hydrolysis...
April 8, 2024: Food Chemistry