Brewing Conditions on the Extraction Rate of Biochemical Component in Different Baking Wuyi Rock Teas

Different baking Wuyi Rock teas were prepared by baking shuixian oolong tea. To reveal the different leaching rate of biochemical components in tea was studied under different brewing conditions,and the results were analyzed by the variance analysis. The results showed that the baking treatment had a great influence on the biochemical components of Wuyi Rock tea. There were differences in the leaching of the biochemical components under the same brewing conditions for the tea by the same baking treatment,and the case was also true for the tea by the different baking treatment under the same brewing conditions. With the increase of the brewing temperature from 60℃ to 100℃,the leaching rate of the different baking Wuyi Rock tea increased,but the difference between different braking Wuyi Rock tea reduced. The leaching rate could reach 60%~90% for each baking Wuyi Rock tea by brewing treatment for 1~3 min. All biochemical components of different baking Wuyi Rock teas were efficient leaching after three times brewing,except free amio acids. Under the condition of different ratio between tea and water,the variation of each component was less than 20%,except polyphenols.