When it comes to White Tea, most people first think of White Silver Needle, White Peony, Shoumei, Gongmei and so on which are produced in Fujian Province.

However, Yunnan White Tea has sprung up everywhere in recent years and has been favored by many tea lovers due to its special flavor.

Here, we focus on the difference between Fujian White Tea and Yunnan White Tea in the content of water extract, tea polyphenols, caffeine, amino acids and other substances to see if it is consistent with our sensory evaluation so as to show the specific difference between Fujian White Tea and Yunnan White Tea more scientifically and intuitively.

The researchers purchased 12 kinds of white tea available in the market as samples and detected and compared them in terms of the content of substances contained in those white tea.

（NO.1-6 From Fuding, Fujian. No.7-12 from Jinggu, Yunnan）

Water Extract

As can be seen from the table, the content of water extract of Fuding White Tea is 33.28%-40.39%, with an average of 37.52%.

The content of water extract of Yunnan Jinggu Dabaicha is 40.74%-46.72%, with the average of 44.44%.

The results intuitively show that the content of water extract of Yunnan Jinggu White Tea is higher than that of Fuding White Tea, and to some extent reflect that the taste intensity of its tea infusion is stronger.

Tea Polyphenols

Tea polyphenols are mainly bitter and astringent, but also contain sour and sweet substances, and are closely related to the quality of tea. The content of tea polyphenols in the tea fresh leaves is generally about 18%-36%. The content of tea polyphenols is an important factor in the taste and color of tea infusion.

According to the experimental data, the content of tea polyphenols in Fuding White Tea is 16.50%-29.48%, with an average of 22.20%.

The content of tea polyphenols in Yunnan Jinggu White Tea is 24.45%-36.89%, with an average of 32.15%.

In contrast, the content of tea polyphenols in Yunnan Jinggu White Tea is nearly 10.00% higher, which is mainly caused by the two different tea varieties.

Amino Acids

Amino acids can improve the freshness of tea infusion and relieve the bitterness, and can also participate in the formation of aroma substances in tea.

The test data show that the content of amino acids in Fuding White Tea is 2.18%-4.17%, and the content of amino acids in Jinggu White Tea is 1.13%-3.12%. The content of amino acids in Fuding White Tea is about 1.5 times higher than than in Jinggu White Tea, which also explains why Fuding White Tea tastes fresher.

Caffeine

Caffeine is mainly bitter, and has the refreshing and anti-fatigue effect.

The content of caffeine in Fuding White Tea ranges from 3.44% to 4.57%, and the content of caffeine in Jinggu White Tea ranges from 4.18% to 5.65%.

However, due to the fact that the different grades of fresh leaves will also affect the content of substances in tea infusion, in order to compare the similarities and differences between them more accurately, the chemical components of Fuding White Tea and Jinggu White Tea with the same fresh leaf standard are compared and analyzed.

The results show that the contents of water extract, tea polyphenols and caffeine in Jinggu White Tea are higher than those of Fuding White Tea, while the content of amino acids in Fuding White Tea is higher than that of Jinggu White Tea, and the differences in all aspects reach a significant level.

Compared with the two kinds of white tea with the fresh leaf grade of one bud and one leaf, the content of water extract of Jinggu White Tea is also higher than that of Fuding White Tea; and the contents of tea polyphenols and caffeine are higher than those of Fuding White Tea, but the differences are not significant.

The content of amino acids in Fuding White Tea is significantly higher than that of Jinggu White Tea.

The contents of the chemical components of Fuding White Tea and Jinggu White Tea with the same fresh leaf standard are significantly different, which are mainly due to the variety differences. Jinggu White Tea is produced with Yunnan big-leaf species, accordingly, the tea polyphenols and the water extract are rich, the content of amino acids is relatively low, so the taste of the white tea is strong and mellow, but the freshness is not as good as that of Fuding White Tea.