Effects of LED Light Withering on the Quality of White Tea

Abstract

Fresh leaves were used to evaluate the effects of LED light on the main contents of white tea during the withering process. According to the results, the content of tea water extract was increased by LED light withering; tea polyphenols in blue light group was the lowest compared to other treatments; amino acids in red-light group was the highest. LED light withering had obvious effect on the appearance, aroma and taste of white Tea. The tea in red and blue light treatments had natural shape, dark green color, fresh aroma, mellow taste, and in the red-light treatment had flower fragrance; however, the tea in the green light treatment had pure aroma and mellow taste; the sensory evaluation results showed that the quality of the light group was better than that of the control group, and the sensory quality of the comprehensive evaluation was the best.