白茶黄酮含量及陈化变化

Flavonoids are key bioactive compounds in white tea, at approximately 2-5% (dry weight), ranking among the highest of six tea types. Key feature: flavonoid content increases with aging—3-year aged white tea can show 30-50% higher flavonoids than new tea, due to slow oxidative degradation of polyphenols producing more flavonoid derivatives during storage. This is one chemical basis for the folk saying 'one year tea, three years medicine, seven years treasure.' However, flavonoid levels are also affected by cultivar (Dahao > Dabai), season (spring > autumn), and origin (high-mountain > lowland).