ArticleFoods (Basel, Switzerland)2023
Optimizing Processing Techniques of Oolong Tea Balancing between High Retention of Catechins and Sensory Quality.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed, 9 citations in OpenAlex.
- Effects of Optimized Key Processing Parameters on Macro-Compositions and Volatile Organic Compounds in High-Altitude Oolong Tea (Plants (Basel, Switzerland) · 2026Article
- Phenolic Acids and Their Derivatives in Tea: Chemical Diversity, Processing Changes, Sensory Contributions, and Health Implications-A Comprehensive Review.Comprehensive reviews in food science and food safety · 2026Review
- Identification of a unique tea germplasm exhibiting hyperaccumulation of trans-catechins and its molecular regulatory mechanism.Food chemistry. Molecular sciences · 2026Article
- Enhancing Summer Tea Quality Through Integrated Shaking, Freezing, and Rolling Processing.Foods (Basel, Switzerland) · 2025Article
- Optimization of the Ball Milling Process for Producing Superfine Green Tea Powder: An Analytic Hierarchy Process-Fuzzy Comprehensive Evaluation Approach.Foods (Basel, Switzerland) · 2025Article
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Authors and funding
10 authors at 1 institution in 1 country.
Funding
Abstract
Catechins are the major flavor substances in teas, which have a variety of health effects; however, high catechin and high sensory quality are a pair of contradictions that are difficult to coordinate. To explore the processing procedure with high catechins and high sensory quality, a single-factor processing experiment was carried out over the processing production of oolong tea. Combined with orthogonal partial least square discriminant analysis (OPLS-DA), correlation analysis, and principal component analysis (PCA), the optimal production procedure for oolong tea is as follows: red light withering for 8 h, leaf rotating for 10 min with a total standing time for 8 h, drum roasting for 5 min at 290 °C, low-temperature rolling (flattening at 4 °C for 5 min, without pressure for 1 min and under pressure for 5 min), microwave drying (800 W for 7.5 min). This study demonstrates a significant increase in the retention of catechins, which contributes to the mellow and brisk tastes of oolong tea, addressing the challenge of catechin content and sensory quality. Our study provides a novel insight into the relationship between the oolong tea processing and flavor formation.
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