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Study on the Effect of Drying Technology on Antioxidant Function of Dancong Oolong Tea

ZHANG Wan-ting,CHEN Jia-lin,ZHANG Ling-zhi (South China Agricultural University,Guangzhou 510642,China)  
This study used chaoshan oolong tea as raw material,adopting different seasons and different drying methods into tea processing.The differences of antioxidant function was studied,and the main biochemical components were determined and Sensory evaluation.Results showed that charcoal baking is better than curing machine baking,and charcoal baked tea of later spring has stronger antioxidant function.
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