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

Journal of Tea Science >

2025 , Vol. 45 >Issue 2: 333 - 345

DOI: https://doi.org/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 Mingwei ,
DING Shuqia ,
NIE Qing ,
ZHOU Linghong ,
WEN Haitao ,
CAI Shuxian

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1. Key Laboratory of Tea Science, Ministry of Education, Hunan Agricultural University, National Engineering Research Center for Utilization of Plant Functional Ingredients, Changsha 410128, China;
2. Chenzhou Institute of Agricultural Sciences, Chenzhou 423000, China

Received date: 2024-09-06

Revised date: 2025-01-02

Online published: 2025-04-30

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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’; white tea; storage; chemical composition; taste characteristics; metabolomics

Cite this article

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 . DOI: 10.13305/j.cnki.jts.20250319.001

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