Effect of Baking on Aroma and Chemical Quality of Sichuan Oolong Tea

doi:10.7506/spkx1002-6630-201617017

Abstract

Abstract:

Pelleted oolong tea was made from fresh shoots with two or three leaves of the ‘Zaobaijian’ tea cultivar (GSCT 28)
by electric baking. To explore the effect of electric baking on the quality of oolong tea, different baking temperatures (70, 90
and 110 ℃) and durations (2.5, 3.5 and 4.5 h) were set. The results showed that baking temperature from 90 to 110 ℃ could
promote the development of aroma and taste in Sichuan oolong tea, and the best quality could be obtained under the baking
condition of 90 ℃ for 3.5–4.5 h or 110 ℃ for 3.5 h. Some biochemical components changed greatly during baking.

Key words: Sichuan oolong tea, baking, quality

CLC Number:

S571.1

LUO Xueping, LI Lixia, ZHAO Xianming, JING Tingtao. Effect of Baking on Aroma and Chemical Quality of Sichuan Oolong Tea[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201617017.

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Effect of Baking on Aroma and Chemical Quality of Sichuan Oolong Tea

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