Welcome to Chinese Agricultural Science Bulletin,

Chinese Agricultural Science Bulletin ›› 2014, Vol. 30 ›› Issue (6): 295-301.doi: 10.11924/j.issn.1000-6850.2013-1159

Special Issue: 生物技术 园艺

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Studies on the Daily Infusing Technology Optimization of Taiwan Slightly Fermentation Oolong Tea

  

  • Received:2013-04-22 Revised:2013-06-19 Online:2014-02-25 Published:2014-02-25

Abstract: In this article, the optimal infusing technology of the Taiwan slightly fermentation oolong tea products, made by the four tea cultivars named JinXuan (Camellia sinensis cv. TTES No.12),Ruan Zhi oolong, Camellia sinensis cv. TTES No.19 and Camellia sinensis cv. TTES No.20 was investigated, based on detected the content of EGCG and TF of infused tea liquid, through 3 factors and 3 levels orthogonal design that were the infusing duration, temperature and tea concentration, the results showed: the optimum infusing condition for JinXuan and Ruan Zhi oolong oolong tea were water temperature 100 ℃-tea concentration 1:25-infused 5 min, that of the other two products were water temperature 90 ℃-tea concentration 1:20-infused 5 min, which provided the biochemical basis for the popularization of scientific infusing methods, and to improve the functions of daily drinking-tea such as hairdressing, reducing weight, cancer prevention and fighting against cancer, and increase the additional value of tea products.