Comparative Assessment of the Physicochemical Parameters of White Tea Leaves Collected in Khelvachauri Municipality (Makho Village) under Different Processing Conditions
DOI:
https://doi.org/10.52340/ijch.2026.03.05Keywords:
white tea, processing method, organoleptic properties, physicochemical parameters, qualityAbstract
This study presents an assessment of the quality and physicochemical characteristics of white tea (Camellia sinensis) leaves collected in Makho village, Khelvachauri Municipality, under different processing conditions: thermal drying at 50°C for 2 hours, and freezing at −5°C for 24 hours followed by thermal drying at 70°C.
The experimental results demonstrated that the white tea sample processed at 50°C retained superior organoleptic properties, significantly higher contents of catechins, tannins, and vitamin C, as well as a higher pH value. In contrast, the combined processing regime involving freezing and subsequent thermal drying at 70°C resulted in partial oxidation of polyphenols, a reduction in catechin and tannin contents, and an increase in extract acidity. However, this treatment enhanced the extraction of certain mineral elements, including potassium (K), iron (Fe), and nickel (Ni).
The study established that mild thermal drying (50°C) is more effective for preserving the bioactive compounds of white tea, whereas the combined processing technology (−5°C for 24 h followed by thermal drying at 70°C) promotes the release of the mineral fraction to a greater extent.
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