萎凋对白茶品质形成作用的研究进展

中图分类号：TS272.5 文献标志码：A

文章编号：1000-3150（2026）02-30-9

Research Progress on the Influence ofWhite Tea Withering on Quality Formation

LIU Xinyu12， GAO Ying2， YU Shuwei²， ZHANG Xiaojia2， ZHANG Xingmin²，LIANG Meixial"，SONG Lubin"

1. College ofHorticulture，Ludong University， Yantai 264025，China;

.Tea Research Institute，Shandong Academy ofAgricultural Sciences，Ji'nan25o1oo， China

Abstract： Whitetea，asoneof thesix traditionalChinese tea categories，itsqualityis significantlyinfluencedbyits withering process.This article systematicalyreviewed the impactof withering conditions and methods on the qualityof white tea，with a focus on elucidating the paterns of changes inteaquality components during the withering process.It delved into the dynamic shifts of key active ingredients such as tea polyphenols，amino acids，soluble sugars，caffeine，and volatile substancesduring this stage，aiming to provideatheoretical foundation for qualitycontrol in white tea processing.

Keywords： white tea， withering method， transformation of active compounds， quality regulation

白茶在中国六大茶类中以工序简洁而独树一帜。（剩余16353字）