Flavor and Biochemistry of White Teas Made from Leaves of Camellia sinensis Varieties with Buds of Different Colors

Objective Flavor and biochemical composition of white teas made from the leaves of Camellia sinensis varieties with buds of different colors were analyzed to facilitate cultivar selection and quality evaluation.

Method Three tea varieties of distinctive color differences in buds, i.e., the green-bud Fu’an Dabaicha, the yellow-bud Mingguancha, and the purple-bud Zijuan, were selected to pluck buds and leaves for making white teas. Sensory evaluation, biochemical analysis, and HS-SPME-GC-MS were conducted to determine the flavor profile and chemical composition of the experimental specimens for comparison. Key substances contributing to sensory quality were assessed by the taste activity value (TAV) and odor activity value (OAV).

Result The white teas made with the raw buds and leaves plucked from the bushes of the three tea varieties differed significantly in both sensory quality and biochemical composition. The processed silver-white Fu’an Dabaicha tea leaves contained the highest amino acids of 44.35±2.45 mg·g⁻¹. It featured a rich, mellow taste with floral aroma after steeping and received the highest overall score among the three teas. Mingguancha tea had the lowest polyphenol content of 151.09 mg·g⁻¹. When brewed, it delivered an intense floral-fruity aroma with a fresh, mellow taste. And Zijuan tea had the highest contents of water extracts of 48.79%, polyphenols of 204.00 mg·g⁻¹, and soluble sugars of 52.42 mg·g⁻¹, and the steeped tea carried a hint of floral and spicy connotation with a moderately mellow, slightly astringent taste. In total, there were 91 aromatic compounds identified with 28 commonly existing in these teas. Of the compounds, alcohol, aldehyde, and ketone were the primary chemical categories, and by multivariate statistical analysis, methyl salicylate, nerol, linalool, hexanal, and neryl acetone identified as the significant markers that differentiated the three white teas.

Conclusion The brewed Fu’an Dabaicha tea exhibited traditional white tea flavor characteristic of a rich, mellow taste and the distinctive aroma of “haoxiang” (derived from the fine hairs on tea buds and the backs of tender leaves). The prominently floral and fruity Mingguancha tea stood out with its high amino acid content. And for Zijuan tea, even though the high polyphenol-to-amino acid ratio encumbered the flavor, it could be of advantage as a specialty functional drink.