Abstract:

In order to investigate the effects of environment of fine manipulation in traditional and air condition on the main biochemistry components of ‘Dangui’ oolong tea, the contents of main chemical components of ‘Dangui’ oolong tea were determined. The dry matter content was 94.72%-97.04% in the natural environment and 94.84%-96.80% in air-conditioned environment. The dry matter content of tea products was slightly lower than that of the fresh leaves; The total tea polyphenols of air-conditioned environment was lower than the natural environment, 27.92%-31.3% and 29.27%-31.56%, respectively, and the total polyphenols of tea product was lower than the fresh leaves; Amino acids contents in the natural environment and air-conditioned environment were 1.90%-2.24% and 1.95 %-2.32%, respectively, and amino acids content of tea products was higher than the fresh leaves; Caffeine content under air-conditioned environment was 2.23%-2.37%, which was decreased comparing with the content of 2.32%-2.66% in the natural environment. The results showed that the contents of caffeine and amino acid were similar, while the contents of the total tea polyphenols were significantly different between the natural environment and air-conditioned environment and the polyphenols and ratio of tea polyphenol and amino acid in air condition were lower. Sensory evaluation showed that the scores of the aroma and endoplasmic of tea product in air-conditioned environment were increased comparing with the natural environment. The temperature and humidity controlled by air-conditioned equipment in the tea processing were good for improving the aroma and quality of oolong tea.