Study on Variation of β Glucosidase Activity during Withering and Shaking of Oolong Tea
Variation of β glucosidase activity during the withering and shaking of Oolong tea processing by two different methods of Fuding and Chuye was studied.It showed that β glucosidase activity varied with two peaks.About 2 h before the end of shaking the highest enzyme activity of shaking appeared.Heavy shaking caused higher β glucosidase activity than light shaking did,and Chuye did higher than Fuding did.Sensuous quality of tea sample was also assessed.Therefore,a preliminary conclusion could be drawn as follow:in this special zone,Chuye using heavy shaking,could be favourable to forming higher quality Oolong tea.