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

Changlian Wu1, Huang Li2, Qingxiu Lin3

  • 1Anxi College of Tea Science, Fujian Agriculture and Forestry University, Quanzhou 362400, China.

Foods (Basel, Switzerland)
|September 27, 2025
PubMed
Summary
This summary is machine-generated.

This study optimized summer white tea processing by integrating shaking, freezing, and rolling. The new method enhances tea quality, improving flavor profiles and increasing beneficial compounds like L-theanine.

Keywords:
freezingprocess optimizationrollingshakingsummer teavolatile compounds

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Area of Science:

  • Agricultural Science
  • Food Science
  • Biochemistry

Background:

  • Low utilization rates of summer tea limit the tea industry's growth.
  • Improving summer tea quality is crucial for market expansion and consumer satisfaction.

Purpose of the Study:

  • To innovate traditional white tea processing by incorporating shaking, freezing, and rolling for summer tea.
  • To optimize processing parameters for enhanced summer tea quality.
  • To systematically evaluate the impact of optimized processing on the chemical composition and sensory attributes of summer tea.

Main Methods:

  • Employed single-factor experiments and an L9(34) orthogonal experimental design for parameter optimization.
  • Utilized sensory analysis, gas chromatography-mass spectrometry (GC-MS), and high-performance liquid chromatography (HPLC) for quality evaluation.
  • Determined optimal processing conditions: 6.5h cold-air withering, 10 min shaking (10 rpm), 5h freezing (-20 °C), 9 min rolling (25% strength), and 2h drying (75 °C).

Main Results:

  • Optimized processing reduced esterified catechins by 14.62% compared to the control.
  • Significant alterations in amino acid profiles: increased fresh (4.96%) and sweet (2.95%) amino acids, decreased bitter amino acids (2.15%).
  • Elevated levels of γ-aminobutyric acid (0.51%) and L-theanine (5.77%).
  • Identified five characteristic volatile compounds (methyl salicylate, phenethyl formate, linalool, dimethyl sulfide, isobutyraldehyde) contributing to floral, fruity, and cooked corn-like aromas.

Conclusions:

  • The integrated processing method significantly improves the quality of summer white tea.
  • Metabolite-level analysis provides a scientific basis for enhancing summer tea's sensory and chemical properties.
  • This research offers valuable insights for the tea industry to increase summer tea utilization and market value.