Research Progress on the Changes of Aroma Components and Flavor Profiles in White Tea and Dark Tea During Storage

Abstract:

For dark tea and white tea with good storage value, a moderate storage period can improve their quality. The author sorts out the research results of correlation analysis between aroma components and aroma types of white tea and black tea in recent years and summarizes the research progress in aroma type and aroma component changes of different grades and forms of white tea and different types of black tea during storage. Furthermore, this paper discusses the difficulties in the study of the aromas of black tea and white tea and makes an outlook on the future research directions.