Impact of Warm-Air Withering Methods on Aroma Quality of White Teas from Four Tea Cultivars
Fan Huang, Yingbo Huang, Xuejiao Gong, Bowen Chen, Juan Zhang, Qian Guo, Wenyi Zhang, Yulong Ye, Zeqiang Ma, Yingchun Wang · 2026
Read Impact of Warm-Air Withering Methods on Aroma Quality of White Teas from Four Tea Cultivars by Fan Huang, Yingbo Huang, Xuejiao Gong, Bowen Chen, Juan Zhang, Qian Guo, Wenyi Zhang, Yulong Ye, Zeqiang Ma, Yingchun Wang (2026) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/PMC13298860.txt.
Description
Warming the air while white tea leaves wither sweetens their aroma, demonstrates Fan Huang and a large team in a 2026 processing study. They compared natural withering against temperature-changing warm-air withering across four tea cultivars, combining trained sensory panels with chemical profiling.
Panels found the warmed method boosted sweet and fruity notes while trimming grassy ones. Instruments catalogued 176 volatile compounds, and the new method raised ketones, esters, and alkenes significantly. Four shared compounds, including 1-octen-3-one and cedrol, accounted for much of the fresher character. The authors offer the findings as a basis for refining white tea manufacture across cultivars.
Catalog record
| CREATOR | Fan Huang, Yingbo Huang, Xuejiao Gong, Bowen Chen, Juan Zhang, Qian Guo, Wenyi Zhang, Yulong Ye, Zeqiang Ma, Yingchun Wang |
|---|---|
| YEAR | 2026 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 50070 |
| LICENSE | https://creativecommons.org/licenses/by/4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |