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.2026.03.05საკვანძო სიტყვები:
white tea, processing method, organoleptic properties, physicochemical parameters, qualityანოტაცია
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.
##plugins.generic.usageStats.downloads##
წყაროები
1. Beraia, I. Subtropical Crop Production. Tbilisi: “Ganatleba” Publishing House, 1975, pp. 73–130.
2. Nakashidze, N., Mikeladze, Z., Mikeladze, A. Ecology of Subtropical Plants (Textbook). Batumi: Batumi Shota Rustaveli State University Publishing House, 2018, pp. 262–277.
3. Fruizde, M. Tea Degustation and Tea Tasting: A Supplementary Textbook for Students of Food Technology (Lecture Course). Kutaisi, 2015, pp. 66–144.
4. Chkhaidze, G., Mikeladze, A. Tea Cultivation. Tbilisi: “Ganatleba” Publishing House, 1989, pp. 329–345.
5. Jabnidze, R. Subtropical Crops. Batumi, 2021, pp. 51–149.
6. Jabnidze, R. Tea and Citrus Crops. Tbilisi, 2004, pp. 281–302.
7. Chen, Z. M., & Lin, Z. Tea: Bioactivity and Therapeutic Potential. Springer, 2015.
Springer – Tea: Bioactivity and Therapeutic Potential
8. Hilal, Y., & Engelhardt, U. (2007). Characterisation of white tea: Comparison to green and black tea.
PubMed – Characterisation of white tea
9. ISO 9768:1994. Tea - Determination of water extract. Geneva: International Organization for Standardization. https://www.iso.org/standard/21061.html
10. ISO 14502-1:2005. Determination of substances characteristic of green and black tea. https://www.iso.org/standard/31356.html
11. Khan, N., & Mukhtar, H. (2013). Tea polyphenols for health promotion. Life Sciences, 81(7), 519–533.
https://pubmed.ncbi.nlm.nih.gov/17655876/
12. Liu, Y., et al. (2012). Comparative analysis of green, white and black tea composition.
PubMed – Comparative analysis of green, white and black tea composition
13. Lin, Y. S., Tsai, Y. J., Tsay, J. S., & Lin, J. K. (2003). Catechin concentrations in different types of tea. Journal of Agricultural and Food Chemistry, 51(3), 634–639. https://pubs.acs.org/doi/10.1021/jf021066b#
14. Piyasena, K. G. N., & Hettiarachchi, L. S. K. Identification of key flavor compounds and color substances in tea: A review. https://link.springer.com/article/10.1007/s44187-025-00545-w
15. Tea. Encyclopaedia Britannica. https://www.britannica.com/topic/tea-beverage
16. Shimadzu Corporation. ICP Atomic Emission Spectrometer Application Note ICPETM-9820. https://www.shimadzu.com/an/sites/shimadzu.com.an/files/pim/pim_document_file/applications/application_note/14064/an_04-ad-0238-en.pdf
