为什么说白茶“一年茶,三年陈,七年宝”

品牌动态

2024.02.21

中国白茶历史悠久,民间素有“一年茶,三年陈,七年宝”之说,白茶存放时间越长价值越高。如今这一说法,已得到科学的证实。

在科学研究中,发现白茶中富含EPSF物质,这种物质的发现再次为白茶“一年茶,三年陈,七年宝”的说法提供了科学依据。

EPSF,学名全称为8-CN-乙基-2-吡咯烷酮取代的黄烷-3-醇,为方便记忆,部分白茶茶企与茶叶从业人员称其为“老白茶酮”。


▲EPSF类成分部分化学式

2018年,中国农业科学院茶叶研究所对白毫银针、白牡丹进行了1年、3年、5年、7年、10年的采样,并进行了大量的科学分析。在白茶中首次发现了七个新化合物,是由儿茶素和茶氨酸在贮藏过程中形成的,化学名称简称EPSF,EPSF含量与贮藏时间呈正相关,研究结果于2018年发表在国际顶级学术刊物《美国农业与食品化学杂志》第66期。

结果表明,长期贮藏后,白茶中的茶多酚(包括聚酯儿茶素、儿茶素、原花青素、茶黄素、黄酮苷等)和大部分氨基酸含量下降,而白茶中的儿茶素和茶氨酸在贮藏过程中反应缓慢,产生EPSF成分。

据该项目研究负责人戴卫东博士介绍,以往的研究在普洱茶中发现了EPSF成分,含量仅有0.001%,但老白茶中EPSF成分的含量达到了1-2.5%,且年份越长,含量就更高,呈线性增长。


现代医学研究证明,EPSF类成分还可抑制晚期糖基化的形成,有防治糖尿病的疗效,EPSF对过氧化氢(H2O2)诱导人微血管内皮细胞损伤有保护效果,有很强的抗心血管功效;目前,以林芝研究员为首的科研团队正在对老白茶和EPSF的抗炎作用进行深入研究。

此外,在2014年,国际食品科学与技术领域的顶级学术刊物《食品化学期刊》(152 (2014) 539–545)中也详细报道过EPSF成分的科研结果。此项研究说明了EPSF成分对心血管疾病起到防护作用,为老白茶降血压、改善血液循环等提供有力证据。

China white tea has a long history, and there is a saying among the people that goes, "One year tea, three years aged, seven years treasure," indicating that the longer white tea is stored, the higher its value. Nowadays, this saying has been scientifically proven.

In scientific research, it has been found that white tea is rich in a substance called EPSF. The discovery of this substance once again provides a scientific basis for the saying "One year tea, three years aged, seven years treasure."

EPSF, with its full name 8-CN-ethyl-2-pyrrolidone-substituted flavan-3-ol, is sometimes referred to as "Old White Tea Ketone" by some white tea companies and tea industry professionals for easier memorization.


▲The partial chemical formula of EPSF-like components.

In 2018, the Tea Research Institute of the Chinese Academy of Agricultural Sciences sampled Silver Needle White Tea and Peony White Tea after 1, 3, 5, 7, and 10 years of storage, conducting extensive scientific analysis. Seven new compounds were discovered in white tea for the first time, formed by catechins and theanine during storage. These compounds were chemically referred to as EPSF, and their content showed a positive correlation with storage time. The research results were published in the 66th issue of the prestigious scientific journal "Journal of Agricultural and Food Chemistry" in 2018.

The study results indicate that after long-term storage, the content of tea polyphenols (including polymeric catechins, catechins, proanthocyanidins, catechins, flavonoids, etc.) and most amino acids in white tea decrease. However, catechins and theanine in white tea react slowly during storage, producing EPSF components.

Dr. Dai Weidong, the head of the research project, explained that previous studies found EPSF components in Pu-erh tea with a content of only 0.001%, while in Old White Tea, the content of EPSF components reaches 1-2.5%. Moreover, the longer the tea is aged, the higher the content, showing a linear increase.



Modern medical research has demonstrated that EPSF components can inhibit the formation of advanced glycation end products, exhibiting therapeutic effects in preventing and treating diabetes. EPSF also has protective effects against hydrogen peroxide (H2O2)-induced damage to human microvascular endothelial cells, demonstrating strong cardiovascular benefits. Currently, research teams led by researcher Linzhi are conducting in-depth studies on the anti-inflammatory effects of Old White Tea and EPSF.

Additionally, in 2014, the top academic journal in the field of international food science and technology, "Food Chemistry Journal" (152 (2014) 539–545), extensively reported research results on EPSF components. This study demonstrated the protective role of EPSF components against cardiovascular diseases, providing strong evidence for the blood pressure-lowering and blood circulation-improving effects of Old White Tea.