Objective To address issues such as insufficient flavor layering and unstable yield when Zhangdun local tea is used as a single raw material for making small white tea, this study conducts an integrated research on the blending process of small white tea, which covers " raw material screening - ratio optimization - quality evaluation". The aim is to improve the comprehensive quality of small white tea.

Method Taking Zhangdun local tea as the base material, three characteristic high-aroma tea cultivars including 'Meizhan', 'Jinmudan' and 'Huangmeigui' were added to produce small white tea. Five different blending ratios were set, and the sensory and physicochemical indexes of the prepared small white tea were analyzed to screen out the optimal blending process for small white tea.

Result By comparing the comprehensive quality of white tea samples with five different blending ratios, Group 2 treatment (60% Zhangdun local tea, 20% 'Meizhan', 10% 'Jinmudan', 10% 'Huangmeigui') was selected. Its quality was not only higher than that of the other treatment groups, but also superior to white tea made from a single raw material. This study successfully developed a new small white tea product with multiple advantages: taking the orchid fragrance and fresh sweetness of Zhangdun local tea as the main tone, it simultaneously integrated the floral and fruity fragrance of 'Meizhan', the honey fragrance of 'Jinmudan', and the rich fragrance of 'Huangmeigui'. This effectively made up for the shortcomings of single raw material, and finally formed a white tea product with a compound floral, honey and fruity fragrance.

Conclusion The blending process system for Zhangdun local tea and high-aroma tea cultivars constructed in this study has four core components: raw material standards, blending ratios, key process parameters, and comprehensive evaluation methods. This system provided technical support for the development of blended products using Zhangdun local tea.