Abstract: Jade oolong tea cultivar, invented in Taiwan, was used to explore the effects of modeling methods such as fast cloth rolling alone and in combination with plate rolling on physical properties, biochemical parameters and quality of raw tea. The results indicated that significant differences in temperature, bulk density and the contents of water, total polyphenols and amino acids of tea were observed between fast cloth rolling alone and its combination with plate rolling. However, there were no significant differences in the contents of water extract, caffeine and flavonoids. Raw tea samples obtained based on the two modeling methods were similar in quality.

Key words: southern Fujian, oolong tea, modeling, physical property, quality