Effect of processing conditions on flavor of Dangui oolong tea

Aimed to fine tune the processing in order to upgrade the flavor quality of Dangui(C.Snensis cv.Dangui) Oolong Tea,this study was conducted to analyze the flavoring components of the tea under varying processing conditions.The tea made with the second leaves of slightly or medium banjhi were used for the study.The strictly controlled air temperature and relative humidity in the processing room were the processing variables.The results showed that the major aromatic compounds of the Dangui Oolong Tea were geraniol,α-farnesene,benzeneacetaldehyde,benzaldehyde,β-linalool and linalool oxides,cis-3-hexenyl hexoate,butanoic acid,3-methyl-,2-phenylethyl ester,3,4-dimethylcyclohexanol,benzyl nitrile and indole.They differed,and were much richer,in the tea processed in the air-conditioned room than in nature environment.The sensory evaluation indicated that the scores on the flavor,aroma,taste,liquor color of the tea samples were higher when processed in a controlled environment than not.It was thus concluded that by controlling the processing room temperature and relative humidity,the tea quantity could be improved with the increase in the flavoring constituents of the resultant tea product.