【摘要】 白茶是我国传统的六大茶类之一，也是近几年热销的茶类。为满足日益增长的白茶消费需求，丰富白茶产品品类，提高白茶产业经济效益，本试验利用‘金萱’、‘丹桂’、‘黄旦’三个试制乌龙茶品种，以‘福鼎大白茶’做对比，采用白茶新工艺技术制作，综合比较其感官品质特征，并对制作的新白茶成品主要生化成分进行检测分析，以开发出新的白茶产品，为促进国内白茶市场起积极作用。结果表明，在不同品种制作新白茶四项主要生化成分检测中，三个试制乌龙茶品种‘黄旦’、‘丹桂’、‘金萱’有四项生化成分含量均高于白茶常用加工品种‘福鼎大白茶’,所选三个试制乌龙茶品种在制作新白茶生化成分方面均比福鼎白茶有优势。在感官品质方面，‘金萱’、‘丹桂’和‘黄旦’在外形色泽方面不及传统白茶加工品种‘福鼎大白茶’,但其香气和滋味均比‘福鼎大白茶’要好，将试制乌龙茶品种应用于开发花香型白茶则具有较为明显的优势。更多还原

【Abstract】 White tea is one of the six traditional tea categories in China, and it is also a hot selling tea category in recent years. In order to meet the growing demand for white tea consumption, enrich the categories of white tea products, and improve the economic benefitsn of the white tea industry, fresh leaves from three oolong tea cultivars, namely ‘Jinxuan’, ‘Dangui’ and ‘Huangdan’, were used to process white tea by new processing procedure, with cultivar ‘FudingDabaicha’ as control. The results showed that the four major quality indicatorsof white teas prepared from the tested oolong tea cultivars were higher than the traditional white tea cultivars ‘Fudingdabaicha’. In terms of sensory quality, dry tea appearance and color of cultivars ‘Jinxuan’, ‘Dangui’ and ‘Huangdan’ were lower than ‘Fudingdabaicha’, but aroma and taste of the tested cultivars were better than ‘Fudingdabaicha’. It is concluded that the tested cultivars can be used to develop flower flavor white tea products.更多还原