Influences of Different Withering Methods on the Quality of Wuyi Rock Tea Produced from Rain-soaked Leaves

Authors

• Chengjiang WEI, College of Horticulture ,Fujian Agriculture and Forestry University , Fuzhou 350002 , China;Fujian Wuyishan Wuyi Rock Tea Science and Technology Backyard , Nanping 354300 , China
• Weijiang SUN, College of Horticulture ,Fujian Agriculture and Forestry University , Fuzhou 350002 , China;Fujian Wuyishan Wuyi Rock Tea Science and Technology Backyard , Nanping 354300 , China
• Zhechen HAN, College of Horticulture ,Fujian Agriculture and Forestry University , Fuzhou 350002 , China;Fujian Wuyishan Wuyi Rock Tea Science and Technology Backyard , Nanping 354300 , China
• Peng ZHANG, College of Horticulture ,Fujian Agriculture and Forestry University , Fuzhou 350002 , China
• Weiwei WU, College of Horticulture ,Fujian Agriculture and Forestry University , Fuzhou 350002 , China
• Tao WANG, College of Horticulture ,Fujian Agriculture and Forestry University , Fuzhou 350002 , China;Fujian Wuyishan Wuyi Rock Tea Science and Technology Backyard , Nanping 354300 , China
• Qinglan CHEN, College of Horticulture ,Fujian Agriculture and Forestry University , Fuzhou 350002 , China;Fujian Wuyishan Wuyi Rock Tea Science and Technology Backyard , Nanping 354300 , China
• Qi LIN, College of Horticulture ,Fujian Agriculture and Forestry University , Fuzhou 350002 , China
• Jie XU, Fujian Wuyishan Wuyi Rock Tea Science and Technology Backyard , Nanping 354300 , China;Wuyi Star Tea Industrial Co . Ltd., Wuyishan 354301 , China
• Fuming LIN, Fujian Wuyishan Wuyi Rock Tea Science and Technology Backyard , Nanping 354300 , China;Anxi College of Tea Science , Fujian Agriculture and Forestry University , Quanzhou 362400 , ChinaFollow

Corresponding Author(s)

林馥茗（1986—），女，博士，讲师，硕士研究生导师，主要从事茶叶加工工程、茶叶品质及标准化研究。E-mail：497147822@qq.com

Abstract

[Objective ] This study aims to investigate the effects of different withering methods on the quality of Wuyi rock tea produced from rain-soaked leaves.[Method ] The rain-soaked leaves of Wuyi Shuixian (Camellia sinensis ) were treated with three withering methods:comprehensive withering in a fermentation machine,natural withering,and withering in an automated withering equipment.Sensory evaluation,biochemical component detection,and headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry were employed to comparatively analyze the flavor compounds.[Result ] The tea samples processed by the automated withering equipment (PW) exhibited the highest overall quality,characterized by a rich floral and fruity aroma,as well as a mellow,brisk,and refreshing taste.Cluster analysis combined with the variable importance in projection (VIP) of orthogonal partial least squares-discriminant analysis (OPLS-DA ) identified six key flavor compounds significantly contributing to the tea infusion.The PW showed higher mass fractions of water extracts,tea polyphenols,and free amino acids.Additionally,15 key aroma compounds with VIP> 1 and odor activity value (OAV )>1 were identified as critical differential aroma compounds.Compounds such as indole,α-farnesene,and 6-methyl- 5-hepten- 2-one had high mass fractions in the PW,contributing significantly to their floral and fruity aroma.The naturally withered samples (SW) exhibited an intermediate total mass fraction of aroma compounds,while the comprehensively withered samples (CK) had lower total mass fraction of aroma compounds and mass fractions of key aroma compounds,along with higher mass fraction of hexanal (imparting a grassy odor ),demonstrating a distinct dull green taste.[Conclusion ] The study demonstrates that automated withering equipment significantly enhances the quality of Wuyi rock tea produced from rain-soaked leaves,providing a theoretical basis for the quality control and the broader application of this novel withering technology.

Publication Date

1-15-2026

First Page

75

Last Page

87

DOI

10.12441/spyswjs.20250605001

Recommended Citation

WEI, Chengjiang; SUN, Weijiang; HAN, Zhechen; ZHANG, Peng; WU, Weiwei; WANG, Tao; CHEN, Qinglan; LIN, Qi; XU, Jie; and LIN, Fuming (2026) "Influences of Different Withering Methods on the Quality of Wuyi Rock Tea Produced from Rain-soaked Leaves," Journal of Food Science and Biotechnology: Vol. 45: Iss. 1, Article 8.
DOI: 10.12441/spyswjs.20250605001
Available at: https://spsw.spyswjs.cnjournals.com/journal/vol45/iss1/8

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