Studies On Blending Of Multiple Teas With White Tea As Main Ingredients

In this paper,white tea based blending of multi-tea was conducted with black and oolong teas as ingredients,for the blends to be enriched in more taste and aroma flavorings still marked by the white tea.Investigations were carried out on chemical determination and sensory evaluation of the ingredients,the blends and their infusions,and on relationship between the taste,aroma scoring and the individual omponent content of the infusions in three series brewed respectively.In order to maintain the original "sweet and mellow" characteristics of white tea,the blending was pre-experimented,the selected ingredients and their matching ratio in the blends were determined through sensory evaluation.The results were as follows:1、White tea as ingredients and the blends tended to increase in contents of soluble sugar,thearubigin and theabrownine,to decrease in contents of polyphenol,amino acid,water extract and theaflavin from 1st～3rd brews.The variation of caffeine content from 1st～3rd brews of the blends was related to the blending ingredienst,and tended to increase when black tea blended in,but to decrease when tieguanyin blended in.2、Correlation analysis between the sensory evaluation scoring and the individual omponent content of the infusions respectively from 1st～3 rd brews of the leaf type blends indicated that the "mellow" taste scoring was negatively correlated to the content of caffeine with correlation coefficient of-0.227,highly positively correlated to the content of polyphenol with correlation coefficient of 0.958,and that the"refreshing&sweet" taste scoring was negatively correlated to the content of soluble sugar with correlation coefficient of-0.865,highly positively correlated to the content of amino acid with correlation coefficient of 0.900,and that the "strong" taste scoring was significantly positively correlated to the content of water extract with correlation coefficient of 0.549.3、Correlation analysis between the sensory evaluation scoring and the individual omponent content of the infusions respectively from 1st～3rd brews of the broken leaf type blends indicated that all the individual omponent tested in amounts was correlated to the above taste scoring,and that the "strong" taste scoring was highly positively correlated to the content of water extract and theabrownine with correlation coefficient of 0.701 and 0.606 respectively,which were different in results when compared with the leaf type blends.4、When compared in contents of the aromaticl components between the white tea as ingredients and the blends,the results revealed that the white tea was rich in nerol,nonaldehyde which amounted for 15.95%、3.93%of total aromatic oil respectively,that blends with tieguanyin were rich in nerolidol,nonaldehyde which amounted for15.95%、3.93%of total aromatic oil respectively,and that blends with black tea were rich in linalool,geraniol which amounted for 13.20%、20.43%of total aromatic oil respectively.The ingredients of tieguanyin and black tea were characteristic of aroma,which could enrich or strengthen aroma sense of the white tea to different degrees.5、When compared in taste scorings among the white teas and the blends,the results revealed that the ingredients of tieguanyin and black tea could enhance taste sense of the white tea to varying degrees,but were different in effects of keeping dominant "sweet and mellow" taste of the white teas in the blends depending on the type,the treatment and the proportions of blending ingredients.Among the leaf type blends,the blend of first grade white tea with No.2 black tea(in ratio of 8:2)and the other one of special grade white tea with fresh flavor type tieguanyin(in ratio of 7.5:2.5)were distinctive in those effects,the former was also enriched in sweet aroma,the latter was durable to brewing,which scored by 86 point and 84 point respectively in contrast to 81 point of the first grade white tea when 100 mark system applied in sense evaluation.However,more proportions of tieguanyin or black tea might lead to sour or astringent brew.When compared with leaf type blends,the broken leaf blends on the whole were more durable to brewing,but their taste and aroma were not so good up to the "sweet and mellow" standard,therefore scored lower.6.This experiment indicated that blending of multiple teas with white tea as main ingredients may improve the original taste and aroma of the white tea,provide consumers with more taste and aroma experience,and is therefore a way to develop white tea products beyond traditional limitaion,which deserves further investigation.In this experiment,other tea ingredients selected avoid of bitter,astringent,and fire flavor,are similar or complementary to the flavor of white tea in taste and aroma,and their proportions are suggested 15%～25%.of the blends on dry weight,and the blending of broken leaf provides brewing more durable,which indicates a possible foundation or way to further making up more and better white tea based blends.The correlation analysis between the sensory evaluation scoring and the individual omponent content of the infusions reveals the importance of individual omponents that influence the "sweet and mellow"factors of white tea and its blends,which also deserves further study.