Questions of Authentication and Standardization of White Varieties of Ceylon Tea Imported to Russia

The article raises questions concerning the reasons for the falsification of white tea varieties in Russia, the possibility of determining its authenticity by instrumental and sensory methods. The technological process and parameters of brewing leaves of white tea varieties, for example, silver tea, are considered. The criteria for the organoleptic evaluation of the silver tea infusion are developed with repeated brewing by “spillage” method. Keywords—Silver tea, falsification, identification, anatomical and morphological characteristics of the leaf tea, spectral profile, organoleptic evaluation