Effects of baking temperature on quality of oolong tea

In order to investigate the optimum baking temperature for strip shaped oolong tea processing,fi-nal firing tea was used to bake at 140℃,130℃ and 120℃,respectively.The result showed that the contents of the major biochemical components of oolong tea,such as tea-polyphenols and amino acid decreased with the in-crease of baking temperature,but the contents of caffeine and soluble sugar revealed no significant reduction.The FI(fragrance index) under medium temperature treatment(130℃)was higher than that under low and high tem-perature treatment of 6.09% and 43.48%,respectively.The results of sensory evaluation also showed that the aroma of strip shaped oolong tea baked at 130℃ was stronger and could last longer.The quality of oolong tea baked with medium-temperature is the best.