Research on the Components and Sensory Quality of Fuding and Jinggu White Tea

In order to find out the quality differences between Fuding white tea and Jinggu white tea,12 white tea samples from Fuding City of Fujian Province and Jinggu County of Yunnan Province were studied with sensory evaluation and determination of main compositions. The results showed that the white tea from Fuding and Jinggu has some common sensory quality features but has some differences. Made of single bud of Fuding Pekoe sliver needle and Jinggu big Pekoe, for example, the shape acts as a needle-shaped, silver color, covering be Pekoe, but because of the varieties' differences, the bud of Jinggu white tea Pekoe is bigger and flesher than Fuding Pekoe sliver needle, meanwhile, the Pekoe features are not the same. Because of the fresh leaves of tenderness different, liquor color showing pale yellow, apricot, deep yellow color types, the aroma shows faint scent and tender fragrance. Physical and chemical analysis results showed that water extracts content of Jinggu white tea was 40.74%~46.72%, that of Fuding white tea was 33.28%~40.39%, average concentration difference was about 6.00%; the contents of others substances such as:polyphenols and caffeine contents were also higher than those of Fuding white tea. But total free amino acid content of Fuding white tea was 2.18%~4.17%; the amino acid content of Jinggu white tea was 1.13%~3.12%. Average was about 1.5 times. Both the white tea made from fresh leaves containing composition is significant.