Effects On Quality Of Oolong Tea With Different Processing Technics

Oolong tea is the unique tea in our country. With the quality of high aroma,thickly-mellow, infusion-enduring taste, Oolong tea favored by the vast of consumers. Atpresent, oolong tea is mainly produced in Fujian, Taiwan and Guangdong[1]. In recent years,some province such like Anhui, Sichuan and Hunan also begin to try production Oolongtea.Anhui tea area, the ecological environment is superior and the tea quality is good. Inrecent years, some places use Minnan ways to produce oolong tea, but the processingtechnology is complex and requirements high technical. The production was lack ofprocessing technology, so that the quality is not high, failed to give full use to the freshleaves’ economic value. Therefore, it’s meaningful to research the oolong tea processingtechnology which suit for Anhui tea leaves’ characteristics, providing the theory basis forAnhui oolong tea production. In order to explore the suit processing techniques for Anhuioolong tea, this paper executed the studies on frying degree, ways of shaping, ways offrying and drying temperature. The main content and result are as follows:1. Effects on Quality of oolong tea with different frying degreeIn order to investigate the effects on quality of oolong tea with different frying degree,setting three different frying degrees. The results showed that made from the moderategroup was the highest at both the total content of essential oil and the quantity of aromaticcomponents and the lowest at TR/TFs. Taste mellow, leaves bright and sensory evaluationscore is the highest in this group.2. Effects on Quality of oolong tea with different ways of shapingIn order to investigate the effects on quality of oolong tea with different ways ofshaping, setting four different shaping ways include canvas-wrapped rolling to fix shape,canvas-wrapped rolling combine frying, rolling combine canvas-wrapped rolling, rollingcombine canvas-wrapped rolling and frying. The results shows that using thecanvas-wrapped rolling combine frying way to fix shape was the highest at both thequantity of aromatic components and the ratio of tea polyphenol and amino acid.Appearance is tight; taste is mellow in this group. Using the rolling combinecanvas-wrapped rolling way to fix shape had fragrant aroma and bright leaves. Those twokinds of process make oolong tea’s comprehensive quality better than any other treatment. 3. Effects on Quality of oolong tea with different frying temperatureIn order to investigate the effects on quality of oolong tea with different fryingtemperature, setting different frying temperature to make the final oolong tea. The resultsshows that made from80℃frying temperature group was the highest at the quantity ofaromatic components and the lowest at TR/TFs. Appearance is tight, aroma is fragrant,taste mellow and sensory evaluation score is the highest in this group.4. Effects on Quality of oolong tea with different waving range and rateIn order to investigate the effects on quality of oolong tea with different waving rangeand rate, setting four different frying ways include high waving range combine slowwaving rate, high waving range combine quick waving rate, low waving range combineslow waving rate, low waving range combine quick waving rate. The results shows thatmade from low waving range combine quick waving rate group was the lowest at TR/TFs.Appearance is tight, aroma is fragrant, green tea leaves and sensory evaluation score is thehighest in this group.5. Effects on Quality of oolong tea with different putting quantity of leavesIn order to investigate the effects on quality of oolong tea with different puttingquantity of leaves, setting different putting quantity to get the final tea. The results showthat putting4.7Kg leaves group was the highest at the ratio of tea polyphenol and aminoacid. Appearance is tight, liquid is green, taste mellow, tea leaves are green and sensoryevaluation score is the highest in this group.6. Effects on Quality of oolong tea with different drying temperatureIn order to investigate the effects on quality of oolong tea with different dryingtemperature, setting three different drying degrees. The result show that made from themoderate group appearance is tight, liquid is bright, fragrant aroma, taste mellow andsensory evaluation score is the highest in this group.