Effects of Various Drying Parameters on the Volatile and Non-Volatile Compositions of 'Qiancha 1' White Tea.

Except for D2 and D6, the contents of amino acids and their derivatives exhibited a decreasing trend as the drying temperature increased, which was consistent with previous findings [ 18 ].

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When the drying temperature was 90 °C, the bitterness intensity showed an increasing trend with increased drying time.

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