Comparison of the Difference Between Yunnan and Fujian White Tea

JIANG Bin; YAN Yuan-zhen; LIU Kun-yi; JIAO Wen-wen; LIU Song-zhi; MA Yan; ZHAO Ming

doi:10.13718/j.cnki.xdzk.2021.04.008

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To compare the differences in biochemical components, processing technology and sensory quality of Yunnan white tea and Fujian white tea, and discuss the standard of Yunnan white tea, 16 samples of white tea produced in Yunnan and Fujian Provinces were collected and the contents of 40 compounds including polyphenols, catechins, caffeine, amino acids in them were detected. The resulting data were analyzed with principal component analysis (PCA) and orthogonal partial least square-discriminant analysis (OPLS-DA) to compare the characteristic chemical compositions between the two kinds of white tea. Their processing techniques and sensory qualities were compared as well. The white tea samples from Yunnan and Fujian were grouped into different clusters in both PCA and OPLS-DA score plots. Eleven compounds with variables important for the projection values greater than 1 were identified in the OPLS-DA analysis. Contents of tea polyphenols, gallic acid and phenylalanine in Yunnan white tea were higher than those in Fujian white tea (p < 0.05), while the levels of epigallocatechin gallate, gallocatechin gallate, ellagic acid, histidine, arginine, tyrosine and epicatechin gallate in Yunnan white tea were lower than those in Fujian white tea (p < 0.05). Sensory evaluation indicated that the taste of Fujian white tea was more refreshing than that of Yunnan white tea. In conclusion, the processing technology, biochemical components and sensory quality of Yunnan white tea were significantly different from those of Fujian white tea and, therefore, the standard based on Fujian white tea is not suitable for white tea produced in Yunnan. It is necessary to develop a new standard for Yunnan white tea.

Corresponding author: ZHAO Ming

Received Date: 05/03/2020

Available Online: 20/04/2021

Key words:

Abstract: To compare the differences in biochemical components, processing technology and sensory quality of Yunnan white tea and Fujian white tea, and discuss the standard of Yunnan white tea, 16 samples of white tea produced in Yunnan and Fujian Provinces were collected and the contents of 40 compounds including polyphenols, catechins, caffeine, amino acids in them were detected. The resulting data were analyzed with principal component analysis (PCA) and orthogonal partial least square-discriminant analysis (OPLS-DA) to compare the characteristic chemical compositions between the two kinds of white tea. Their processing techniques and sensory qualities were compared as well. The white tea samples from Yunnan and Fujian were grouped into different clusters in both PCA and OPLS-DA score plots. Eleven compounds with variables important for the projection values greater than 1 were identified in the OPLS-DA analysis. Contents of tea polyphenols, gallic acid and phenylalanine in Yunnan white tea were higher than those in Fujian white tea (p < 0.05), while the levels of epigallocatechin gallate, gallocatechin gallate, ellagic acid, histidine, arginine, tyrosine and epicatechin gallate in Yunnan white tea were lower than those in Fujian white tea (p < 0.05). Sensory evaluation indicated that the taste of Fujian white tea was more refreshing than that of Yunnan white tea. In conclusion, the processing technology, biochemical components and sensory quality of Yunnan white tea were significantly different from those of Fujian white tea and, therefore, the standard based on Fujian white tea is not suitable for white tea produced in Yunnan. It is necessary to develop a new standard for Yunnan white tea.

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白茶属于微发酵茶，是以茶树的芽、叶、嫩茎为原料，经萎凋、干燥、拣剔等特定工艺制成^[1]. 因制法独特，不炒不揉，其外表色泽银白灰绿，满披白毫呈白色而得名. 白茶起源于宋发展于元，明代开始转变成当代意义的“白茶”，清代成为中国六大茶类之一^[2]. 已有研究证实白茶具有保护小鼠肝脏和脑部组织免受急性氧化应激损伤^[3]、抗突变^[4]、抗癌^[5]、抗氧化^[6]、预防糖尿病^[7-8]以及保护生殖健康^[9-10]等诸多功效. 随着“白茶热”兴起，白茶的消费市场不断得到扩大^[11]. 中国茶叶流通协会统计，2016年，全国白茶总产量为22 491.15 t，较2015年增加13.74%，其中内销总量为9 000 t，销售总额27亿元；出口总量约1 000 t，主要出口到德国、北美和南美等国家和地区.

目前市场上的白茶主产于福建省，2016年产量为18 500 t，占全国的82.25%^[12]；2017年产量达19 135 t^[13]，同比增长3.43%. 其主要产区为福鼎市、建阳市、松溪县和政和县^[14]，福鼎白茶标准化工艺流程主要是：鲜叶→萎凋→烘焙→毛茶→拣剔→复焙→成品茶^[15]；政和白茶采用室内自然萎凋之后再进行日光干燥. 根据鲜叶嫩度不同，福建白茶有芽茶和叶茶之分，单芽制成的茶称为“银针”，芽叶连朵称为“白牡丹”；由一芽一、二叶制成的茶称为“贡眉”，叶片或一芽三、四叶制成的茶称为“寿眉”；根据茶树品种不同分为大、小白和水仙白^[1]. 新工艺白茶则是在萎凋后，增加了快速轻揉、轻发酵等工艺.

除福建外，云南的景谷等地也生产白茶，据统计2018年景谷白茶产量达145 t. 云南白茶因其花色较少，尚无分类标准，主要根据嫩度划分为月光白(单芽或一芽一叶)和大白毫(单芽)两种花色^[16]. 月光白是云南近年来创新开发出来的一个新茶叶产品，以单芽或一芽一叶的大叶种茶树鲜叶，在室内摊晾阴干制成，因外形叶芽显毫，像一轮弯月，故得名“月光白”^[17]. 大白毫是以云南大叶种单芽为原料，经萎凋、干燥而成，以古树茶为原料则为“古树白茶”. 由此可见白茶已经成云南特色茶叶产品，对于云南茶产业的健康发展具有重要的补充作用，同时也是中国白茶的重要组成部分，值得深入研究.

作为特色茶叶产品，目前仅见福建白茶的标准，如国标“白茶”(GB/T22291-2017) “紧压白茶”(GB/T31751-2015) “白茶加工技术规范”(GB/T32743-2016)等，未见云南白茶标准，亟需规范云南白茶的分类与加工. 为此，笔者收集了云南和福建两地具有代表性的16份白茶样品，测定分析了40种生化成分，并应用主成分分析法(principal component analysis，PCA)和正交偏最小二乘判别分析法(orthogonal partial least square-discriminant analysis，OPLS-DA)模型分析其成分差异，结合感官审评结果，分析比较两地白茶的异同.

1. 材料与方法

1.1. 材料与试剂

从云南和福建两省收集了16个白茶样品，包括月光白、大白毫、白牡丹和贡眉等，鲜叶等级有单芽、一芽一叶和一芽二叶(表 1). 硫酸亚铁、酒石酸钾钠、磷酸氢二钠、磷酸二氢钾、乙醇、茚三酮、三氯化铝、氢氧化钠等，以上药品试剂均为国产分析纯；水为去离子水；色谱纯乙腈和甲醇为Sigma产品；咖啡碱(CA)、儿茶素(C)、表儿茶素(EC)、表没食子儿茶素(EGC)、没食子儿茶素(GC)、表儿茶素没食子酸酯(ECG)、儿茶素没食子酸酯(CG)、表没食子儿茶素没食子酸酯(EGCG)、没食子儿茶素没食子酸酯(GCG)、没食子酸(GA)、1，4，6-O-三没食子酰基-β-D-葡萄糖(GG)、鞣花酸、杨梅素、槲皮素、木樨草素、山奈酚、花旗松素和芦丁对照品(纯度大于98%)均购自成都曼思特生物科技有限公司；各种氨基酸对照品购于美国安捷伦公司.

1.2. 仪器与设备

电子分析天平，北京赛多利斯天平有限公司；HH-S28S数显恒温水浴锅，金坛市大地自动化仪器厂；756CRT紫外可见分光光度计，上海菁华科技仪器有限公司；1200型高速液相色谱系统，美国安捷伦公司.

1.3. 方法

按国标法测定水浸出物^[18]，茶多酚应用酒石酸铁比色法测定^[19]、游离氨基酸应用茚三酮比色法测定^[20]、可溶性糖质量分数应用硫酸蒽酮法测定^[21]. 应用课题组建立的高效液相色谱法(HPLC)测定茶叶儿茶素、没食子酸、咖啡碱、黄酮质量分数^[22]和氨基酸组分质量分数^[23]. 根据国标法对两地白茶的感官品质差异进行审评^[24].

1.4. 数据处理

应用SPSS 22.0数据处理软件进行差异显著性分析，每个处理重复3次，每个测定重复2次，以平均值±标准差(x±s)表示；用SIMCA 14.1软件进行PCA和OPLS-DA分析^[25-26].

3. 讨论和结论

白茶属于轻发酵茶，传统白茶按照传统加工工艺(鲜叶-萎凋-干燥) 制成. 福建白茶因采摘鲜叶原料不同，分为白毫银针、白牡丹、贡眉、寿眉及新工艺白茶5种^[16]，依据品种不同分为大白、水仙白和小白^[16]，主要产于福鼎和政和等地. 目前福建白茶在传统工艺上增加了烘焙、复焙和轻揉捻等工艺，高级白茶(如白毫银针、特级白牡丹等名优茶) 多采用焙笼烘焙干燥，中低级白茶采用烘干机干燥^[28]. 云南白茶以云南大叶种鲜叶为原料，采用传统工艺制成，且多采用阴干或是阳光干燥. 可见，两地白茶原料品种来源和加工工艺均存在很大差异.

已有研究对白茶的内含成分进行了表征，发现白茶的水浸出物总量在31.62%~49.37%之间^[29]，游离氨基酸总量约为25 mg/g，为所有茶类中最高，茶氨酸是游离氨基酸主要组分之一，占游离氨基酸总量的52.90%，是白茶鲜爽味的主要组分之一^[30]. 呈苦涩味的茶多酚总量为16.23%~25.95%，儿茶素总量为7.79%~16.56%^[31], 黄酮类物质质量分数为6.02~24.02 mg/g, 咖啡碱质量分数为4.62~6.51%，可溶性糖质量分数为4.45%~7.64%^[31]. 此外，吕海鹏等^[32]也对福建不同花色白茶的化学成分进行了比较，段红星等^[16]比较了福建和景谷白茶的茶多酚等4种常规品质成分差异. 白茶内含成分丰富，测定几个指标成分具有一定局限性，不能充分反映其品质特征. 因此本研究采用化学计量和HPLC法对两地16个白茶样品中的40个品质成分进行测定，并基于40个成分质量分数，采用SIMCA 14.1软件对两地白茶的品质差异进行分析，建立了PCA和OPLS-DA模型(拟合参数为R²X(cum)=0.726，R²Y(cum)=0.976，Q²(cum)=0.971)，该模型可以成功区分两地白茶. 通过VIP法，得到11个标志性差异品质成分，其中云南白茶的GA(4.02%)、茶多酚(34.15%)和苯丙氨酸(2.12%)质量分数显著高于福建白茶(2.19%，28.03%和1.14%)(VIP＞1，p＜0.05). 多酚类物质呈味苦涩，收敛性较强，是构成茶叶滋味品质的重要的化学物质之一^[29]，苯丙氨酸呈苦味，结合感官审评，云南白茶较福建白茶略苦；而游离氨基酸、组氨酸、精氨酸、EGCG、酪氨酸、GCG、鞣花酸和ECG质量分数显著低于福建白茶(VIP＞1，p＜0.05)，其中呈鲜爽味的游离氨基酸质量分数较低可能是造成云南白茶较福建白茶鲜爽度低的原因^[33].

收集发现，以福建白茶为基础制定的标准有国标“白茶”(GB/T22291-2017) “紧压白茶”(GB/T31751-2015) “白茶加工技术规范”(GB/T32743-2016)和“地理标志产品政和白茶”(GBT22109-2008)，地方标准“地理标志产品福鼎白茶”(DB35/T1076-2010)和团体标准“宁德天山白茶”(T/CSTEA00003-2019) “柘荣高山白茶”(TT/ZRCX 004-2018). 其中国标(GB/T22291-2017)规定以大白茶或水仙茶树品种的单芽为原料，经萎凋、干燥、拣剔等特定工艺过程制成的白茶产品为白毫银针，以一芽一、二叶为原料制成的为白牡丹，以大白茶、水仙或群体种嫩梢或叶片为原料制成的为寿眉. 本研究发现云南和福建白茶的鲜叶原料、加工工艺、生化成分和感官品质均存在较大差异，笔者认为目前以福建白茶为参考的标准并不完全适合云南白茶，倡议建立云南白茶标准.

Figure (2) Table (5) Reference (33)

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Comparison of the Difference Between Yunnan and Fujian White Tea

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