FOOD SCIENCE ›› 2014, Vol. 35 ›› Issue (6): 146-151.doi: 10.7506/spkx1002-6630-201406031

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Variations in Quality-Related Components during the Manufacturing Process of Bar-Type Sichuan Oolong Tea

YANG Qing1, JIANG Dan1, LIU Qing-ling1, DONG Yan-ling1, DU Xiao1,2,*   

  1. 1. R&D Center, National Tea Inspection Center (Sichuan), Sichuan Agricultural University, Ya’an 625014, China;
    2. Center of Tea Quality Supervision and Inspection of State (Sichuan), Ya’an 625014, China
  • Received:2013-05-30 Revised:2014-03-13 Online:2014-03-25 Published:2014-04-04
  • Contact: DU Xiao E-mail:541865061@qq.com

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Abstract:

The present study investigated the changes in quality-related components during the manufacturing process
of bar type Sichuan oolong tea. The results showed that the water content in Sichuan oolong tea decreased during the
manufacturing process, by the smallest percentage at the sunshine withering and green-making stages, only 4.61% and 4.07%,
respectively. From leaves to crude products, the contents of catechin, chlorophyll, tea polyphenols, soluble sugar and free
amino acids were reduced by 88.63 mg/g, 3.03%, 15.94%, 1.66% and 0.20%, respectively, while the contents of TFs, TRs
and TBs were increased by 2.91%, 1.38% and 0.74%, respectively. Our analyses indicated that both the green-making and
initial frying stages could result in the most marked changes in some quality-related components of Sichuan oolong tea.
Moreover, the changes in water content in the fresh tea leaves support the necessity of maintaining appropriate water content
during the traditional green-making procedure.

Key words: Sichuan oolong tea, processing, variations in biochemical component

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