| Microwave technique was applied to oolong tea processing, in comparision to the traditianal firing techniques. The variation of chemical components and quality of Maoxie cultivar during the tea processing showed as follows.First, the effect of fact C or fact D on tea soluble substances was not significant, the effect of CXD indicated significance at P=0.05 level , C1Xd1samples achieved less amount soluble substances. Compared with the original samples , the contents of soluble substance and polyphenols of the treated -samples were lessen .Second , the variation of aromatic consitituents of Maoxie cultivar during the tea processing was studied by gas chomatography and mass spectrograph (GC/MS). The common aromatic constituents in Maoxie cultivar were l,6-Octadien-3-ol,3,7-dimethy, Benzaldehyde Benzeneactaldethyde, a-Famesene , 2,6-Octadien-l-ol,3,7-dimethyl , Benzyl Alcohol , Phenylethy Alcohol , Benzeneacetonitrileand and nerolidol ,which were the basic aromatic constituents of Maoxie cultivar. The highest content of aromatic constituents was nerolidol .whose content could reach 40% to 80%, showing that nerolidol was the main aromatic constituent of Maoxie cultivar ,which made Maoxie smell like purely flowery note .The result of F test indicated that the effect of factor C on nerolidol came to be significant at P=0.10 level. The variation of Maoxie aromatic costituents during the tea processing was showed as follows.C1 process formed more aromatic terpenoids such as nerolidol 1,6-Octadien-3-ol,3,7-dimethy and 2,6-Octadien-l-ol,3,7-dimethyl and so on ; the contents of aldehyde was highly formed in C2 process than in C1 process ; D1 process came up with more kinds of aromatic esters ; D2 process had higher content of p-inone, 3-Hexen-(1)-ol and Indole, whose aromatic feature was rich .So the combination of facter C and D could form different characters of tea fragrance .Microwave technique was suitably applied to oolong tea heating in in-bag-rolling and firing process .The tea which made by C1D1 or C1D2 process smelled pure .tasted sweet ,the colour of tea turned green and bright .The quality of C1D1 and C1D2 tea was the same as or better than C2D2.When Microwave technique was applied to firing oolong tea , the air-discharged way and the weight of tea have a prominent effect on water- discharged weight of tea per kw ?hour . The T4 process and T6 process had higher water-discharged weight, whose water-discharged weight3of tea was 263 (g/kw.h) and 220 (g/kw.h) respectively .The factors of T4 treatment were back-aperture air-discharged way and 10kg tea , factors of T6 were both-aperture air-discharged way and 10kg tea . Different processes had a great effect on water- discharged weight of tea.The culivars of Shuixian, Maoxie and Foshou were used in the tea refiring test .The rate of heating showed a groop-scattered tendency . P7 to P10 Microwave power make tea's temperature raise quickly, whose temperature-ascending curve was dinged together , P4 to P5 temperature-ascending curves also close to P6 cuve ,but P3, P2 and PI cuve seperated distantly .The rate of tea water-losing and quality have same tendency .Compared with the original samples , suitable time and microwave power contributed to oxdatation and transformation of polyphenols . The continuous treatment of Microwave could increase the content of amino acids .which made tea taste sweeter .The quality variation of Shuixian, Maoxie and Foshou culivars were similar. The results of Duken's test showed the quality diffirence between all processed tea samples exclude PI samples and original tea samples indicated sigificane at P=0.01 level, the quality difrrence between PI samples and original samples indicated sigificane at P=0.05 level . The continuous P3 treatment of tea achieved best quality, the difrrence between P3 sample and the others indicated sigificane at P=0.01 level. The quality of tea by the P4 to P6 treatment and PI continuous-treatment was similar to hot-air-treatment samples.The refiring test of Sezhong and Huangdan cul...
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