Abstract:

In order to improve the quality of summer oolong tea, the effects of a new processing technique of humidification sunlight withering on sensory quality and biochemical component of soft scent summer oolong tea were studied. Water was sprayed on the tender shoots of ‘Benshan’ and ‘Tieguanyin’ of tea plant cultivars (the water amount 6%、9%、12%、15%、18% tender shoots weight, respectively), and then soft scent summer oolong tea was manufactured after humidification sunlight withering. Oolong tea sensory was tested and biochemical compounds were determined. The results showed that: the relative air humidity of surface of humidification sunlight withering leaves enhanced, while the temperature of humidification sunlight withering leaves reduced, the time of humidification sunlight withering extended. Compared with control, the quality of oolong tea from 9%、12%、15% humidification sunlight withering technique were significantly improved, the bitterness and astringency of soft scent oolong tea degraded 2-3 level and the content of total free amino acids increased by the new technique of humidification sunlight withering.