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Enhancing Summer Tea Quality Through Integrated Shaking, Freezing, and Rolling Processing

Changlian Wu,Huang Li,Qingxiu Lin,Zhong Wang,Chengzhe Zhou,Cheng Zhang,Yuqiong Guo

One of the main factors constraining the growth of the tea business is the low use rate of summer tea. To enhance the utilization rate and improve the quality of summer tea, this study innovatively integrated shaking, freezing, and rolling into the traditional processing methods of white tea. Processing parameters were optimized through single-factor experiments combined with an L9(34) orthogonal experimental design. The quality of summer teas was systematically evaluated using sensory analysis, gas chromatography–mass spectrometry, and high-performance liquid chromatography. This study found that the optimal processing for summer tea was as follows: fresh leaves, room-temperature cold-air withering for 6.5 h, shaking at 10 rpm for 10 min, −20 °C freezing for 5 h, 25% strength rolling for 9 min, and drying at 75 °C for 2 h. The relative content of esterified catechins in summer tea produced by the optimal processing method was reduced by 14.62% compared with the control group. There were alterations in the content of amino acid components, with fresh and sweet amino acids increasing by 4.96% and 2.95%, respectively, and bitter amino acids reducing by 2.15%. Furthermore, γ-aminobutyric acid and L-theanine contents increased by 0.51% and 5.77%, respectively. Five characteristic volatile compounds were identified, namely, methyl salicylate, phenethyl formate, linalool, dimethyl sulfide, and isobutyraldehyde. The volatile profile was dominated by floral and fruity notes, except for dimethyl sulfide, which exhibited a distinct cooked corn-like aroma characteristic. This process was shown to improve the quality of summer tea. The results of this study provide a metabolite-level grounds for improving the quality of summer tea.