Impact of Warm-Air Withering Methods on Aroma Quality of White Teas from Four Tea Cultivars

While withering is a critical processing step influencing the flavor profile of white teas, the effects of temperature-changing withering remain elusive. This study systematically investigated the variations in two withering methods (natural withering, temperature-changing withering) in volatile com...

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Detalhes bibliográficos

Principais autores:	Fan Huang, Yingbo Huang, Xuejiao Gong, Bowen Chen, Juan Zhang, Qian Guo, Wenyi Zhang, Yulong Ye, Zeqiang Ma, Yingchun Wang
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2026-06-01
coleção:	Foods
Assuntos:	white tea warm-air withering volatile components aroma
Acesso em linha:	https://www.mdpi.com/2304-8158/15/12/2120
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