Sensory Quality of FloralWhite Teas Made from Five Varieties of Cultivars

To determine the suitability of 5varieties of Camellia Sinensis for making floral white teas, one bud, 2nd, and3rd shoots from the high-aroma oolong tea cultivars including Yiluxiang,Yelaixiang, Fuming No. 3, Fuming No. 4, and Fuming No. 5 were plucked forprocessing in the spring of 2019-2021. The password sensory evaluationindicated that, except Fuming No. 5, all experimental products displayeddesirable floral fragrance and mellow taste with scores superior to that of thereference, Fudingdabai. Consequently, these tea cultivars were potentialcandidates for processing high quality white teas.