ArticleFood chemistry: X2025
Quality characteristics of white tea prepared from albino tea cultivars: A comprehensive study based on metabolomics and quantitative analyses.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Albino tea cultivars are primarily used for green tea production, with limited application in other tea types. This study used two representative albino cultivars, Huangjinya (HJY) and Baiye 1 (BY1), to prepare white tea and compare them with the normal cultivar, Fudingdabai (FDDB). BY1 exhibited superior quality owing to its high amino acid content (17.13 ± 0.32 mg/g), low catechin (50.58 ± 1.41 mg/g) and caffeine (30.09 ± 0.41 mg/g) levels, and a pleasant aroma. Pathway analysis revealed significant enrichment of differential metabolites in the flavonoid biosynthesis pathway. HJY contained abundant flavonoids, suggesting enhanced bioactivity and potential health benefits. Among the twelve key aromatic volatiles, geraniol and benzeneacetaldehyde were unique to BY1, while theaspirane was specific to HJY. This work demonstrates the influence of albino cultivars on white tea quality, providing the first evidence of their suitability for processing high-quality white tea. It advances current knowledge, offering a theoretical basis for their broader utilisation.
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