Study on the Influence of Drying Process on the Quality and Antioxidant Activity of White Tea

This research explored the effects of various processes on the quality and antioxidant activity of white tea. Fuding and Yingshuang tea varieties with the same tenderness were selected and processed by three different drying techniques. Biochemical compositions, sensory evaluation and antioxidant capacities of these tea samples were examined, and the optimum technology for white tea drying was finally obtained. The results showed that, the mixed drying technique of quick drying with a high temperature, then drying under sunlight, and finally drying with a titian machine produces a higher quality white tea with stronger antioxidant activity than the ones made by single drying method.