These diverse oolong teas demonstrate distinctively different flavor profiles. Many varieties of oolong teas exist in China, such as Wuyi Rock tea, Tieguanyin tea, Minnan Shuixian tea, High Mountain tea, Dongding tea, Oriental Beauty tea, Phoenix Dancong tea, Phoenix Shuixian tea, etc. It has a unique fruity and floral flavor, falling between unfermented green tea and fully fermented black tea ( Dou et al., 2007). Oolong tea, one of the six traditional Chinese tea categories, is a partially fermented tea type. These findings expand our knowledge of the volatile fingerprints of oolong tea. For WRT, 2,2,6-trimethyl cyclohexan-1-one, hexanoic acid, benzaldehyde, benzyl alcohol, β-cyclocitral, (E)-β-ionone, α-ionone, and octanoic acid were the characteristic volatiles. Seven volatiles, including N-ethyl pyrrole, 3-(hydroxy methyl) pyridine, 4-pyridylcarbinol, 1-methyl pyrrole-2-carboxaldehyde, 2-ethyl-3,5-dimethyl pyrazine, 4-amino-2,3-xylenol, and 4,6-dimethyl pyrimidine were the characteristic volatiles of DDT. Four volatiles, including (E)-nerolidol, jasmin lactone, benzeneacetaldehyde, and 4-methyl benzaldehyde oxime were identified as the characteristic volatiles of TGYT. Linalool and geraniol were the characteristic volatiles of HMT. Furthermore, the characteristic volatile compounds of each type of tea were identified by PLS-DA modeling. Notably, it was found that roasting largely increased the variety of volatile compounds in oolong tea. By using HS-SPME-GC-MS analysis, a total of 128 compounds were identified across all samples. In particular, WRT demonstrated a unique fragrance of floral fruity flavors. Unroasted teas had more pronounced fresh and green flavors, while roasted teas had higher scores in pungent and caramel flavors. Based on the sensory evaluation by tea evaluation experts, their respective sensory profiles were established and compared. In this study, the sensory attributes and volatile compositions of 153 roasted or unroasted oolong tea samples, belonging to four typical types, namely, High Mountain oolong tea (HMT), Tieguanyin tea (TGYT), Dongding oolong tea (DDT) and Wuyi rock tea (WRT), were studied in detail. The brewed leaves have red edge and green middle.Roasting plays important roles in shaping the volatile profile of oolong tea. The taste is mellow, fresh and has long-lasting aftertaste.Ĩ. Dongding Oolong, 冻顶乌龙 (dong ding wu long), is mainly planted in Nantou, Taiwan. The soup has orchid like flavor.ħ. An’xi Tieguanyin, 安溪铁观音 (an’xi tie guan yin), comes from Anxi County, Quanzhou City, Fujian Province. The flavor smells like mature fruit and honey.Ħ. Wuyi Rougui, 武夷肉桂 (wu yi rou gui), is originally planted in Wuyi Mountain, Fujian Province. The brewed leaves have red edge and light green middle.ĥ. Yongchu Foshou, 永春佛手 (yong chun fo shou), comes from Yongchun County, Fujian Province. The dry leaves are even and curled with glossy color. The fine hairs on it can be red, white, yellow, green and brown the soup is amber and the brewed leaves are soft and bright yellow.Ĥ. Wenshan Baozhong, 文山包种 (wen shan bao zhong), is planted mainly in Taipei City, Taiwan. The soup is dark orange and the natural flower fragrance can travel far.ģ. Baihao Oolong, 白毫乌龙 (bai hao wu long), derives from Hsinchu County, Taiwan. The shape is even and strong the soup is clear the fragrance is sweet with osmanthus scent and the taste is mellow and fresh.Ģ. Tieluohan, 铁罗汉 (tie luo han), also comes from Wuyi Mountain, Fujian Province. ![]() Wuyi oolong tea is the most popular one in China. 1. Dahongpao, 大红袍 (da hong pao) in Chinese, is from Wuyi Mountain, Fujian Province.
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