Abstract:

Chuanhong Gongfu tea was made by the traditional process from one bud with two leaves from a small-leaf
variety in Sichuan. The contents of tea polyphenols, flavonols, catechins, theaflavins, thearubigins, and the activities of
polyphenoloxidase and peroxidase in Chuanhong Gongfu tea were investigated to study the correlation between the contents
of tea polyphenols and the activities of the enzymes responsible for their formation. The results showed that the contents of
tea polyphenols and catechins displayed a downward trend whereas the contents of flavonols, theaflavins and thearubigins
at the rolling stage increased significantly, and the activities of polyphenoloxidase and peroxidase decreased. However,
the contents of flavonols and theaflavins during the subsequent fermentation process declined. There were significant or
extremely significant correlations between the contents of tea polyphenols and the activities of the enzymes responsible for
their formation during the manufacturing process of Chuanhong Gongfu tea. High contents of theaflavins in Chuanhong
Gongfu tea can be achieved by prolonging the rolling time and reducing the fermentation time, as well as by improving the
activities of the enzymes related to polyphenols formation.

Key words: Chuanhong Gongfu tea, polyphenols, polyphenoloxidase, peroxidase, correlation analysis