Abstract: Baimudan and Shoumei were utilized to study the effect of fungal-fermentation process on flavor quality. Sensory evaluation found new flavors in white tea after fermentation. The quality of Shoumei was improved significantly after fermentation. The aroma of white tea changed from clean and fresh to pure and mellow during fermentation, which was due to the decrease of fresh odorants and increase of aged fragrant. The taste changed from astringent and harsh to aged and soft, which was attributing to the decrease of esters-catechins by 2.3 and 0.69 percent respectively, and theaflavin by 33% and 43% respectively in Baimudan and Shoumei. The taste of fermented Baimudan was a little bitter because caffeine increased significantly. The ratio of essential amino acids to nonessential amino acids increased from 34.95% to 38.12% in Baimudan and 42.16% to 62.32% in Shoumei. Therefore, fungal fermentation could largely improve the value of low or middle-grade white tea. In summary, The impacts of fungal fermentation on quality of Shoumei were larger than that of Baimudan, which is of great significance to improve the quality of low grade white tea.

Key words: white tea, flowering, savory, flavor quality