Journal of Tea Science Research, 2024, Vol.14, No.1, 19-43 http://hortherbpublisher.com/index.php/jtsr 25 Table 3 Optimization for conventional white tea extraction Extraction methods White tea to liquid ratio Conditions Results Reference Aqueous extraction (brewing) 2 g tea leaves or a tea bag and 150 mL mineral water 60 °C-98 °C, 3-15 min Brewing at 98 °C for 7 min was the best condition to obtain a high content of antioxidant polyphenols and pleasant sensory properties Pérez-Burillo et al., 2018 0.5 g tea and 20 mL mineral water Cold tea: 20 °C-25 °C, 120 min; Hot tea: 70 °C, 7min The cold infusion contained more bioactive compounds than the hot tea Damiani et al., 2014 0.5 g whole or milled tea leaves and 20 mL mineral water Cold tea: 20 °C-25 °C, 15-120 min; Hot tea: 70 °C or 90 °C, 7 min For whole tea leaves, the brewing conditions to reach the highest antioxidant activity was 120 min for cold tea and 90 °C for hot tea; Tea infusions prepared from milled leaves had the greatest antioxidant activity but a more bitter and astringent taste Castiglioni et al., 2015 Tea g to pure water at ratios from 1:30 to 1:60 80 °C-100 °C, 3-7 min Brewing at 100 °C for 7 min and water ratio of 1:30 extracted the most active compounds; Brewing at 100 °C for 3 min and water ratio of 1:50 produced tea with the best sensory qualities Zhang et al., 2017b 1 g tea and 10 mL distilled water 98 °C, 5min The antioxidant properties of the six categories of teas tested were in decreasing order of green, yellow, oolong, black, dark, and white tea Zhao et al., 2019 5 g tea and 500 mL distilled water 65 °C-95 °C, 5-240 min With elevated temperature, the extraction rate of each substance was accelerated in the first 50 min Lin et al., 2017 2 g tea and 100 mL distilled water 28 or 100 °C, 5 min or 2 h Antioxidant properties were affected by time but not temperature Hajiaghaalipour et al., 2016 2 g tea and 200 mL distilled water with or without 5 mL lemon juice 80 °C, 5-30 min The extraction of phenolics from white tea by water was accelerated by lemon juice; There was no significant difference in phenolic content between white and green tea extracts after 5 min Rusak et al., 2008 Hot extraction: 2 g tea and 100 mL distilled water, magnetic stirring; Cold extraction: 0.5 g tea and 20 mL distilled water, stirred manually every 30 min 80 °C, 450 s (hot extraction); 20 °C-25 °C, 2 h (cold extraction) The cold extraction resulted in a beverage with more total phenolic compounds but less total flavonoids de Carvalho Rodrigues et al., 2015
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