关键词: 刘东娜, 罗凡, 李春华, 唐晓波, 马伟伟, 张厅, 王云*

Abstract: As an unique kind of tea, Chinese white tea is characterized by its fragrance and fresh in aroma, brisk and mellow in taste, referring to the special processing technology. This paper summarized the recent progress in studying the quality chemistry of Chinese white tea; clearly clarified the chemical factor related to the color, aroma and taste of Chinese white tea; analyzed the effect of raw material of fresh leaves, withering, drying, shaping and other innovative technology on the quality chemistry of Chinese white tea. This paper also pointed out that chemical factors related to the quality, color, aroma and taste of Chinese white tea could be accurately quantitated and characterized by precise instrument and advanced technique. The changing regulation of Chinese white tea could be throughly studied from the chemical functional groups and molecular state points of view. It is a key research direction for the future quality chemistry of Chinese white tea to reveal the important link and mechanism of the formation of quality chemistry by Chinese white tea.

Key words: Chinese white tea, quality chemistry, impact factor