Effects of Storage Time on Chemical Components and Taste Characteristics of &#x02018;Rucheng Baimaocha&#x02019; White Tea

XIE Mingwei; DING Shuqia; NIE Qing; ZHOU Linghong; WEN Haitao; CAI Shuxian

doi:10.13305/j.cnki.jts.20250319.001

PDF(2796 KB)

Journal of Tea Science ›› 2025, Vol. 45 ›› Issue (2) : 333-345. DOI: 10.13305/j.cnki.jts.20250319.001

Research Paper

Effects of Storage Time on Chemical Components and Taste Characteristics of ‘Rucheng Baimaocha’ White Tea

XIE Mingwei¹, DING Shuqia¹, NIE Qing¹, ZHOU Linghong², WEN Haitao^1,*, CAI Shuxian^1,*

Author information +

History +

Abstract

‘Rucheng Baimaocha’ (Camellia pubescens) exhibits excellent suitability for white tea processing, yet research on its change during storage remains unexplored. The chemical composition and taste characteristics of Baihaoyinzhen and Shoumei produced from ‘Rucheng Baimaocha’ were analyzed by metabolomics, sensory evaluation and quantitative descriptive analysis (QDA) for different storage durations. The results demonstrate that storage duration exerted a more pronounced impact on the chemical composition of Shoumei compared to Baihaoyinzhen. Orthogonal partial least squares-discriminant analysis (OPLS-DA) identified 349 and 805 differential metabolites in Baihaoyinzhen and Shoumei samples, respectively. Compared to tea samples stored for 1 year, Baihaoyinzhen stored for 7 years exhibited increased levels of alkaloids, amino acids and their derivatives, lipids, nucleotides and their derivatives, organic acids and terpenes. While its flavonoids and other compounds showed decreased levels. In contrast, Shoumei stored for 7 years displayed significant reductions in alkaloids, amino acids and their derivatives, flavonoids, lignans and coumarins, lipids, phenolic acids, tannins and quinones, and other compounds. The contents of eight compounds, including 4-methylphenol and 2-hydroxyphenylacetic acid, showed a positive correlation with storage duration. Changes in the levels of taste -related compounds such as theanine and arginine led to alterations in the tea's taste characteristics. Additionally, bioactive components like kaempferol, cyclo(proline-leucine), and agmatine increased after storage, enhancing the health-promoting effects of ‘Rucheng Baimaocha’ white tea. The research findings provided references and a theoretical basis for the scientific storage and quality improvement of ‘Rucheng Baimaocha’ white tea.

Key words

‘Rucheng Baimaocha’ / chemical composition / metabolomics / storage / taste characteristics / white tea

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

XIE Mingwei, DING Shuqia, NIE Qing, ZHOU Linghong, WEN Haitao, CAI Shuxian. Effects of Storage Time on Chemical Components and Taste Characteristics of ‘Rucheng Baimaocha’ White Tea[J]. Journal of Tea Science. 2025, 45(2): 333-345 https://doi.org/10.13305/j.cnki.jts.20250319.001

References

[1] 黎娜, 钟兴刚, 黄怀生, 等. 特色茶树资源汝城白毛茶研究进展[J]. 茶叶通讯, 2019, 46(2): 129-134.
Li N, Zhong X G, Huang H S, et al.Research progress on characteristic tea tree resources of Rucheng Baimao tea[J]. Journal of Tea Communication, 2019, 46(2): 129-134.
[2] Chen H Y, Zhang X M, Jiang R G, et al.Characterization of aroma differences on three drying treatments in Rucheng Baimao (Camellia pubescens) white tea[J]. LWT, 2023, 179: 114659. 10.1016/j.lwt.2023.114659.
[3] 黎星辉, 施兆鹏. 汝城白毛茶研究进展[J]. 茶叶通讯, 2002, 29(4): 33-36.
Li X H, Shi Z P.Research progress of Rucheng Baimaocha[J]. Journal of Tea Communication, 2002, 29(4): 33-36.
[4] 陈华明. 关于建设湘南山区红碎茶生产基地问题[J]. 自然资源, 1990(5): 26-31.
Chen H M.On the issue of building the production base of broken black tea in the mountainous areas of southern Hunan[J]. Natural Resources, 1990(5): 26-31.
[5] 粟本文, 黄怀生, 钟兴刚, 等. 汝城白毛茶白茶品质特征分析[J]. 茶叶通讯, 2018, 45(3): 21-26.
Su B W, Huang H S, Zhong X G, et al.Analysis on the quality characteristics of Rucheng Baimaocha white tea[J]. Journal of Tea Communication, 2018, 45(3): 21-26.
[6] 钟兴刚, 黄怀生, 黎娜, 等. 汝城白毛茶白茶加工工艺研究[J]. 江西农业学报, 2020, 32(6): 76-80.
Zhong X G, Huang H S, Li N, et al.Study on processing technology of Rucheng Baimaocha white tea[J]. Acta Agriculturae Jiangxi, 2020, 32(6): 76-80.
[7] Sanlier N, Atik İ, Atik A.A minireview of effects of white tea consumption on diseases[J]. Trends in Food Science & Technology, 2018, 82: 82-88.
[8] 刘振云, 柯菀萍, 周汐芮, 等. 金花白茶对高脂饮食小鼠的减肥作用[J]. 茶叶科学, 2024, 44(2): 350-362.
Liu Z Y, Ke W P, Zhou X R, et al.Effect of Jinhua white tea on weight loss of high fat diet mice[J]. Journal of Tea Science, 2024, 44(2): 350-362.
[9] Lü H L, Feng X Y, Song H Z, et al.Tea storage: a not thoroughly recognized and precisely designed process[J]. Trends in Food Science & Technology, 2023, 140: 104172. doi: 10.1016/j.tifs.2023.104172.
[10] Xie D C, Dai W D, Lu M L, et al.Nontargeted metabolomics predicts the storage duration of white teas with 8-C N-ethyl-2-pyrrolidinone-substituted flavan-3-ols as marker compounds[J]. Food Research International, 2019, 125: 108635. doi: 10.1016/j.foodres.2019.108635.
[11] Fan F Y, Huang C S, Tong Y L, et al.Widely targeted metabolomics analysis of white peony teas with different storage time and association with sensory attributes[J]. Food Chemistry, 2021, 362: 130257. doi: 10.1016/j.foodchem.2021.130257.
[12] Pan W J, Li W S, Wu H, et al.Aging-accelerated mouse prone 8 (SAMP8) mice experiment and network pharmacological analysis of aged Liupao tea aqueous extract in delaying the decline changes of the body[J]. Antioxidants, 2023, 12(3): 685. doi: 10.3390/antiox12030685.
[13] 石碧滢, 周承哲, 田采云, 等. 不同贮藏时间白牡丹茶风味品质差异分析[J]. 食品科学, 2023, 44(14): 313-325.
Shi B Y, Zhou C Z, Tian C Y, et al.Differences in flavor quality between white peony tea with different storage times[J]. Food Science, 2023, 44(14): 313-325.
[14] Chen Z W, Dai W D, Xiong M F, et al.Metabolomics investigation of the chemical variations in white teas with different producing areas and storage durations[J]. Food Chemistry: X, 2024, 21: 101127. doi: 10.1016/j.fochx.2024.101127.
[15] 黄维, 张灵枝, 张嘉琳, 等. 不同贮藏年份政和白茶的香气特征与挥发性成分分析[J]. 茶叶科学, 2023, 43(5): 667-680.
Huang W, Zhang L Z, Zhang J L, et al.Analysis ofaroma characteristics and volatile components of Zhenghe white tea with different storage years[J]. Journal of Tea Science, 2023, 43(5): 667-680.
[16] Dai W D, Tan J F, Lu M L, et al.Metabolomics investigation reveals that 8-C N-Ethyl-2-pyrrolidinone-substituted flavan-3-ols are potential marker compounds of stored white teas[J]. Journal of Agricultural and Food Chemistry, 2018, 66(27): 7209-7218.
[17] Ning J M, Ding D, Song Y S, et al.Chemical constituents analysis of white tea of different qualities and different storage times[J]. European Food Research and Technology, 2016, 242(12): 2093-2104.
[18] 王近近, 袁海波, 邓余良, 等. 绿茶、乌龙茶、红茶贮藏过程中品质劣变机理及保鲜技术研究进展[J]. 食品与发酵工业, 2019, 45(3): 281-287.
Wang J J, Yuan H B, Deng Y L, et al.Research progress on the quality deterioration mechanism and preservation techniques of green tea, oolong tea and black tea during storage[J]. Food and Fermentation Industries, 2019, 45(3): 281-287.
[19] Liu Y T, Huang W M, Zhang C Y, et al.Targeted and untargeted metabolomic analyses and biological activity of Tibetan tea[J]. Food Chemistry, 2022, 384: 132517. doi: 10.1016/j.foodchem.2022.132517.
[20] Zhang L, Cao Q Q, Granato D, et al.Association between chemistry and taste of tea: a review[J]. Trends in Food Science & Technology, 2020, 101: 139-149.
[21] Zhou S, Zhang J M, Ma S C, et al.Recent advances on white tea: manufacturing, compositions, aging characteristics and bioactivities[J]. Trends in Food Science & Technology, 2023, 134: 41-55.
[22] Scharbert S, Holzmann N, Hofmann T.Identification of the astringent taste compounds in black tea infusions by combining instrumental analysis and human bioresponse[J]. Journal of Agricultural and Food Chemistry, 2004, 52(11): 3498-3508.
[23] Cai H L, Zhong Z H, Li Z M, et al.Metabolomics in quality formation and characterisation of tea products: a review[J]. International Journal of Food Science & Technology, 2022, 57(7): 4001-4014.
[24] Hong C Y, Yue W J, Shen Q Y, et al.Widely targeted metabolomics analysis reveals great changes in nonvolatile metabolites of oolong teas during long-term storage[J]. 2021, 26(23): 7278. doi: 10.3390/molecules26237278.
[25] Tanaka T, Umeki H, Nagai S, et al.Transformation of tea catechins and flavonoid glycosides by treatment with Japanese post-fermented tea acetone powder[J]. Food Chemistry, 2012, 134(1): 276-281.
[26] Chen H B, Yu F, Kang J X, et al.Quality chemistry, physiological functions, and health benefits of organic acids from tea (Camellia sinensis)[J]. Molecules, 2023, 28(5): 2339. doi: 10.3390/molecules28052339.
[27] Barreca D, Trombetta D, Smeriglio A, et al.Food flavonols: nutraceuticals with complex health benefits and functionalities[J]. Trends in Food Science & Technology, 2021, 117: 194-204.
[28] Zhao F, Wang X J, Liu H, et al.In vitro and in vivo anti-inflammatory models demonstrate oligopeptides play a significant role in anti-inflammatory properties of white tea[J]. Journal of Functional Foods, 2024, 112: 105983. doi: 10.1016/j.jff.2023.105983.
[29] Yao T T, Liu J, Liu Z Z, et al.Genome mining of cyclodipeptide synthases unravels unusual tRNA-dependent diketopiperazine-terpene biosynthetic machinery[J]. Nature Communications, 2018, 9: 4091. doi: 10.1038/s41467-018-06411-x.
[30] Kotagale N R, Taksande B G, Inamdar N N.Neuroprotective offerings by agmatine[J]. NeuroToxicology, 2019, 73: 228-245.
[31] Nejabati H R, Mihanfar A, Pezeshkian M, et al.N1-methylnicotinamide (MNAM) as a guardian of cardiovascular system[J]. Journal of Cellular Physiology, 2018, 233(10): 6386-6394.
[32] Dobrijevic D, Pastor K, Nastic N, et al.Betaine as a functional ingredient: metabolism, health-promoting attributes, food sources, applications and analysis methods[J]. Molecules, 2023, 28(12): 4824. doi: 10.3390/molecules28124824.