Study on the Content Change of Caffeine,Tea Polyphenols and Free Amino Acids in the Tie-guanyin Oolong Tea Machining Process

In this paper,study on the main biochemical composition in Tie-guanyin machining process and measure the content of caffeine,tea polyphenols,free amino acids in the different processes.The results showed that the content of caffeine,tea polyphenols,free amino acids with Tie-guanyin machining process change regularly. Chaoqing is the critical manufacturing process,high temperature causes degeneration of enzyme inactivation and stops fermentation,Tie-guanyin containing material is cured in Chaoqing process.Thereafter in the Rounian, Honggan and other processes,the content of caffeine,tea polyphenols is stabilized,the content of free amino acids reduces slowly.