Abstract: In order to explore the quality characteristics and components of Jiulong Dabaicha, a type of white tea, we made white tea from six varieties, Jiulong Dabaicha, Fuan Dabaicha, Fuyun 6, Zhenghe Dabaicha, Fuding Dabaicha and Songxi Caicha and comparatively analyzed their quality using sensory evaluation, biochemical analysis, high performance liquid chromatography (HPLC), headspace-solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS). The results showed that each variety of white tea had their own characteristics, showing good sensory quality. The buds of Jiulong Dabaicha were particularly plump and shiny; the color was gray-green with a moist appearance; the infusion had a bright apricot yellow color, a fresh and tender aroma with floral and pekoe notes, and a fresh, mellow, sweet and refreshing taste; the leaf base was soft and tender. Among the six varieties, the contents of total catechin, ester catechin, epicatechin gallate, theanine, glutamic acid and arginine in Jiulong Dabaicha were the highest, 102.52, 96.31, 71.29, 11.00, 0.68 and 1.07 mg/g, respectively. A total of 38 differential aroma compounds between the six varieties were identified. Jiulong Dabaicha had the highest content of alcohol compounds, with significantly higher levels of phenylethyl alcohol, hexanoic acid (both responsible for rosy aroma) and (Z)-3-hexen-1-ol (fresh floral aroma) and significantly lower levels of ethylbenzene (gasoline odor), 2-acetylpyridine (barbecue flavor), and naphthalene (spicy flavor) compared to the other varieties. Our results are helpful to elucidate the flavor and quality characteristics of Jiulong Dabaicha, providing a scientific basis for product development and promotion of Jiulong Dabaicha.

Key words: Jiulong Dabaicha; white tea; quality; taste; aroma