Experimental Study on Transforming Traditional Green Tea Varieties into White Tea

In order to fully use the summer and autumn tea and improve the economic benefits of the tea industry, some green tea producing areas have tried to use traditional green tea varieties to produce other teas in recent years. In this study, single bud, one bud and one leaf, one bud and two leaves, and one bud and two or three leaves of Yinhou and Maolv varieties were used as raw materials to produce white tea. The effects of tea varieties and picking standards on sensory quality were explored through sensory evaluation, biochemical components analysis and antioxidant activity determination. According to the results of biochemical analysis and sensory evaluation, both Yinhou and Maolv varieties could be made into excellent white tea, and the quality of white tea of one bud and two leaves was the best.