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Tea plant cultivars exhibit differences functional and qualitative characteristics in shoots, buds, and bud trichomes due to genetic differences, resulting in white tea production with differences quantitative and qualitative properties. These differences significantly influence consumer sensory trends regarding color, aroma, and taste, potentially determining product consumption continuity. This study aimed to compare the quantity and quality of white tea produced from new tea cultivars during 1402-1403 years. Buds and tender leaves from Kashif, Lahij, 3014 cultivars, and promising genotype 451 were harvested in the early spring. Then withering and dry stages were processed at the laboratory. The experimental design employed a completely randomized block design for bud number per bush area and white tea conversion percentage, and a completely randomized design for biochemical, physical, and sensory characteristics. The sensory evaluation utilized product-oriented testing with trained tea evaluators using a scoring method. Yield-related results demonstrated that Kashif cultivar exhibited the highest bud number per bush area and raw material conversion to white tea. Based on the biochemical evaluation, Kashif cultivar had the highest amount of water extract and polyphenol. Instead, genotype 451 had the highest amount of caffeine. Also, the highest percentage of aqueous extract, ash and antioxidant activity was observed in cultivar 3014. Based on the sensory evaluation, the highest sensory score was related to Kashif cultivar and the lowest to 3014 cultivars. Lahij cultivar and 451 promising genotypes were ranked second and third, respectively. The final results of this research based on yield, biochemical, physical and sensory characteristics showed that Kashef cultivar due to having more yield, higher conversion percentage of raw material to white tea, higher level of polyphenol and aqueous extract (direct relationship with color, aroma and taste of tea) and getting the highest evaluation score of physical and sensory characteristics is introduced as the best cultivar for producing white tea. The results of the economic evaluation for white tea production showed that the Kashef variety with a coefficient of 1.3 had the highest percentage of profit increase.
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