THE CONTENT OF SOME BIOCHEMICAL СOMPONENTS IN WHITE TEAS

This paper is devoted to the analysis of the main biochemical components in the qualitative characteristics for promising white tea cultivars and forms. It was found that the control ‘Colkhid’ cultivar in notable for the highest content (0.042 mg/g and 0.666 mg/g, respectively) of flavonoids (theaflavins and thearubigins); the lowest synthesis of this metabolite was recorded in the form 582 (0.017 mg/g and 0.050 mg/g). An increased amount of anthocyanins was special for ‘Karatum’ cultivar (603.10 mg/100 g) and for forms 855 (537.50 mg/100 g), 2264 (586.10 mg/100 g), 3823 (590.50 mg/100 g). It was noted that in all the studied samples, the concentration of total polyphenols is quite high, but the highest content was in the forms 2264 (17.80 mg/g), 582 (17.59 mg/g) and in ‘Sochi’ cultivar (17.34 mg/g). In general, all the analyzed samples of semi-finished white tea products have high desired indicators and can be recommended to manufacturers of tea products as raw materials.