Abstract:
Objective Methods to further enhance the popular characteristic jasmine fragrance of one of the famed Minnan oolong teas, Chungui, was investigated.
Methods To fully capitalized the acclaimed aromatic quality of Chungui oolong tea, the conventional processing was modified for possible improvements. Among the potential means, low-temperature withering coupled with light zuoqing (DWQ) or heavy zuoqing (DWZ) and regular temperature withering along with light zuoqing (CWQ) or heavy zuoqing (CWZ) were experimented. HS-SPME and GC-MS were used to analyze the volatiles and a taste panel to evaluate the sensory quality of the resulting products.
Results The sensory evaluation indicated that heavy zuoqing accentuated the highly desirable jasmine aroma. In particular, DWZ produced tea that contained the most indole, the characteristic aromatic of Chungui, at a relative content of 32.15% among all tested processing conditions. In addition, the newly implemented procedure also enriched other fragrant substances including nerolidol and hexyl hexanoate. Although CWZ increased the overall aromatic content as well, it caused a decline on the crucial element, indole.
Conclusion The newly introduced low-temperature withering coupling with heavy zuoqing process seemed conducive to the formation of the highly prized fragrance that characterizes the traditional Chungui oolong tea.
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