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Effects of drought synergistic shading on the flavor and aroma of black tea and white tea
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Xin-Yu PENG1, Chen-Yu SHAO1, 2, Xin LI1, Zi-Qi CHEN1, You LI1, Jun-Jie LIU1, Jie LIU1, 2, Cheng-Wen SHEN1, *
Journal of Food Safety & Quality | 2025, 16(1) : 275 - 283
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Journal of Food Safety & Quality | 2025, 16(1): 275-283
• Food Analysis and Detection •
Effects of drought synergistic shading on the flavor and aroma of black tea and white tea
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Xin-Yu PENG1, Chen-Yu SHAO1, 2, Xin LI1, Zi-Qi CHEN1, You LI1, Jun-Jie LIU1, Jie LIU1, 2, Cheng-Wen SHEN1, *
Affiliations
  • 1. Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, National Research Center of Engineering & Technology for Utilization of Functional Ingredients from Botanicals, Co-innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Changsha 410128, China
  • 2. Hunan Caiyungu Tea Co., Ltd., Yiyang 413506, China
Published: 2025-01-15 doi: 10.19812/j.cnki.jfsq11-5956/ts.20241009006
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Objective To investigate the effects of shading and drought on the quality of black tea and white tea in summer and autumn. Methods Light fermented white tea and heavy fermented black tea were processed through multiple experimental settings of shade, drought, and a combination of shade and drought. The 4 groups of black tea and white tea samples were evaluated for sensory quality. Additionally, high performance liquid chromatography (HPLC) and headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) technologies were employed to conduct a comparative analysis of quality components and taste components. Results Shading combined with drought treatment increased the levels of water extracts, free amino acids, umami amino acids such as theanine, sweet amino acids like threonine, alcohols, thereby significantly enhanced the fresh taste of the tea (P<0.05). Concurrently, in black tea, the concentrations of bitter amino acids such as valine, tea polyphenols, catechins were reduced, leading to a marked decrease in the bitterness and astringency of summer and autumn tea (P<0.05). Aroma testing revealed a total of 98 substances in black tea, with alcohols being the most prevalent. The concentration in the shade plus drought group was significantly higher than the drought group (P<0.05). In white tea, 85 substances were identified, with alcohols comprising the largest proportion. Conclusion The findings of this study offer new insights for the production of black and white tea under extreme summer and autumn weather conditions. This approach not only effectively mitigates the bitterness of summer and autumn tea but also enhances the utilization rate of fresh leaves, providing crucial guidance for tea garden production management.

tea  /  drought  /  shade  /  quality  /  aroma
Xin-Yu PENG, Chen-Yu SHAO, Xin LI, Zi-Qi CHEN, You LI, Jun-Jie LIU, Jie LIU, Cheng-Wen SHEN. Effects of drought synergistic shading on the flavor and aroma of black tea and white tea[J]. Journal of Food Safety & Quality, 2025 , 16 (1) : 275 -283 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20241009006
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Article Info
doi: 10.19812/j.cnki.jfsq11-5956/ts.20241009006
  • Receive Date：2024-10-09
  • Online Date：2025-07-21
  • Published：2025-01-15
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  • Received：2024-10-09
Funding
Affiliations
    1. Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, National Research Center of Engineering & Technology for Utilization of Functional Ingredients from Botanicals, Co-innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Changsha 410128, China
    2. Hunan Caiyungu Tea Co., Ltd., Yiyang 413506, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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