Effects of Shaking and Baking on Quality and Biochemical Components of Dancong Oolong Tea

doi:10.7506/spkx1002-6630-201402017

Abstract

Abstract:

The two types of commercial Dancong Oolong tea, delicate and strong aroma, have different flavor characteristics,
likely due to the different processing technologies. In this article, we studied the effects of shaking and baking on the quality
and biochemical components of Dancong Oolong tea. The fresh leaves were processed by light or heavy shaking and
baking for a short or a long time. The results showed that shaking had an evident influence on the quality and biochemical
components of Dancong Oolong tea, which were only little affected by baking. The contents of polyphenols, flavonoids,
soluble sugar, thearubigins and water extract in light-shaking oolong tea were higher than in heavy-shaking one, while the
contents of amino acids, theaflavin and theabrownins showed no significant difference between both. During long-time
baking, the contents of water extract and theabrownins increased, but the contents of soluble sugar, amino acids, theaflavins
and flavonoids decreased, and the contents of polyphenols and flavonoid changed only slightly.

Key words: Dancong Oolong tea, processing, shaking, baking, biochemical components

CLC Number:

LAI Xing-fei1, HUANG Ya-hui1,2,*, LAI Rong-hui1, ZHAO Wen-xia1, ZHANG Min1, WU Chun-lan1, ZHAO Wen-fang1. Effects of Shaking and Baking on Quality and Biochemical Components of Dancong Oolong Tea[J]. FOOD SCIENCE, 2014, 35(2): 91-95.

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