Yunnan white Tea is mainly produced in Jinggu and is classified into two categories based on the tenderness of fresh leaves: Dabaitcha (single bud) and Moonlight White (one bud with one or two leaves).
Moonlight White, also known as Moonlight Beauty, has black surfaces and white undersides of its leaves. The contrast of black and white makes the overall appearance of a single bud with two leaves resemble the moon in the night sky, hence the name.
Few people are familiar with Jinggu white tea. Scholars have conducted research and analysis on it. In this article, let's explore the differences between Jinggu white tea and Fuding white tea to establish a scientific understanding!
Selection of Raw Materials
Comparison of Major Component Contents
Result Analysis
No.1 Water Soluble Extracts:
Water soluble extracts are a comprehensive reflection of the main taste and color substances in tea infusion. The amount indicates the quantity of soluble materials in the tea, marking the thickness and intensity of the infusion, which is positively correlated with tea quality.
According to the data, the range of water soluble extracts in Fuding white tea samples is 33.28% to 40.39%, with an average of 37.52%. For Jinggu white tea, the content ranges from 40.74% to 46.72%, averaging 44.44%. These results indicate that Jinggu white tea has richer water soluble extracts than Fuding white tea, reflecting a stronger flavor concentration in Jinggu white tea.
No.2 Tea Polyphenols:
Tea polyphenols primarily impart a bitter and Astringent taste, but they also contain substances that contribute acidic, sweet, and refreshing flavors. The level of tea polyphenols in the infusion is a significant determinant of the taste intensity and color of the tea.
According to the data, the tea Polyphenol content in Fuding white tea ranges from 16.5% to 29.48%, with an average of 22.20%. For Jinggu white tea, the content ranges from 24.25% to 36.89%, averaging 32.15%. The difference in content is mainly due to varietal differences.
No.3 Amino Acids:
Amino acids are primary components in tea and have a significant impact on the taste and aroma. They enhance the freshness and sweetness of the infusion while mitigating bitterness and astringency. During processing, amino acids can be converted into volatile compounds, contributing to the formation of the aroma.
According to the data, the amino acid content in Fuding white tea ranges from 2.18% to 4.17%, while for Jinggu white tea, it ranges from 1.13% to 3.12%, with an average difference of approximately 1.5 times. This difference explains why Fuding white tea has a fresher and more refreshing taste.
No.4 Caffeine:
Caffeine is an important taste component in tea and a major factor affecting tea quality. It is the primary contributor to bitterness and has stimulating properties, aiding in Alertness. The stability of caffeine means that its content is mainly determined by varietal differences.
According to the data, the caffeine content in Fuding white tea ranges from 3.44% to 4.57%, while for Jinggu white tea, it ranges from 4.18% to 5.56%.
Fuding White Tea and Jinggu White Tea of the Same Grade
According to the data: For Jinggu white tea made from single buds, the contents of water soluble extracts, tea polyphenols, and caffeine are significantly higher than those of Fuding white tea. However, the amino acid content in Fuding white tea is significantly higher than that in Jinggu white tea.
For Jinggu white tea made from one bud with one leaf, the water soluble extract content is significantly higher than that of Fuding white tea. The contents of tea polyphenols and caffeine are not significantly different from those of Fuding white tea, but the amino acid content in Fuding white tea is significantly higher than that in Jinggu white tea.
Difference Analysis
There are clear differences in the chemical component contents of Fuding white tea and Jinggu white tea made from fresh leaves of the same grade, mainly due to varietal differences. Jinggu white tea is made from large-leaf cultivars from Yunnan, which have rich polyphenol and water soluble extract contents but lower amino acid content. As a result, the white tea produced from these leaves has a slightly less refreshing taste but a stronger flavor.
Fuding white tea is made from the local variety Fuding Dahao, which belongs to the intermediate-leaf type. The difference in genetics is the main reason for the variation in the internal components of white teas from the two regions. In addition to varietal differences, climate, ecology, and processing techniques also influence the sensory qualities of the tea.
References:
Hongxing Duan, Weiwei Sun. Study on the Internal Components and Sensory Quality of Fuding White Tea and Jinggu White Tea [J]. Journal of Yunnan Agricultural University (Natural Science), 2016(6):1091-1096