Enhancing Summer Tea Quality Through Integrated Shaking, Freezing, and Rolling Processing.

ABSTRACT: One of the main factors constraining the growth of the tea business is the low use rate of summer tea. To enhance the utilization rate and improve the quality of summer tea, this study innovatively integrated shaking, freezing, and rolling into the traditional processing methods of white tea. Processing parameters were optimized through single-factor experiments combined with an L₉(3⁴) orthogonal experimental design. The quality of summer teas was systematically evaluated using sensory analysis, gas chromatography-mass spectrometry, and high-performance liquid chromatography. This study found that the optimal processing for summer tea was as follows: fresh leaves, room-temperature cold-air withering for 6.5 h, shaking at 10 rpm for 10 min, -20 °C freezing for 5 h, 25%

SUBMITTER: Wu C 

PROVIDER: S-EPMC12468994 | biostudies-literature | 2025 Sep

REPOSITORIES: biostudies-literature