The Relationship among Oolong Tea Cultivar’s Special Flavor,Processing Technology and Chemical Factors

Abstract

Abstract: In order to find out the relationship among Oolong tea cultivar’s special flavor, processing technology andchemical factors, we used fresh tea leaves of the Foshou, Huangdan, Fuyun and mixed cultiyars to process Oolong teasrespectively in the same condition, to determine contents of the chemical components in the fresh tea leaves and in theOo1ong teas of finished products, and to research the relationship respectively by variance analysis, multiple regressionanalysis and step wise regression analysis. The results showed that the content of biochemical components was related toOolong tea cultivar and the full exertion of Oolong tea cultivar’s properties was decided by the real flavor and itsbiochemical components.

Key words: foods processing, Oolong tea, tea cultivar, processing technology, aroma character, biochemical components

YANG Wei-Li, TANG Hao, GONG Yu-Shun. The Relationship among Oolong Tea Cultivar’s Special Flavor,Processing Technology and Chemical Factors[J]. FOOD SCIENCE, 2004, 25(4): 65-68.

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The Relationship among Oolong Tea Cultivar’s Special Flavor,Processing Technology and Chemical Factors

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