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On the basis of previous studies, the selection of oolong tea, cinnamon varieties (Camellia Sinensis L.) fresh leaves as raw material, three different times Yaoqing processing, natural withering way to control the southern Fujian oolong tea processing of oolong green process moisture content, soluble protein and its components, membrane lipid peroxidation parameters malonic aldehyde (MDA), superoxide dismutase (SOD), superoxide anion radical (O 2 - ) generation rate, polyphenol oxidase (PPO) activity and its isoenzymes esterase isozymes Determination of β-galactosidase enzyme activity as well as tea conventional biochemical composition and aroma components discussed oolong do the Green process physiological and biochemical changes its formation and quality. The results show that: 1. Shake Green can accelerate the loss of water to promote protein degradation or precipitation of different intensity shake Green do the Aoba water, soluble protein content changes significantly affect the greater the intensity of rolling green, the faster the decrease in moisture content of soluble protein. 2. Shake Green to promote O 2 - generation, shake Green 2 - generation rate affect the strength of O shake Green heavier O 2 - generation rate accelerated; and proper drying green early in the Zuoqing, shake Green to improve the activity of SOD; rolling green strength of SOD activity also impact, heavy shaking inhibition of SOD activity increased; the role natural withering of Yaoqing can promote massive accumulation of MDA. 3. Appropriate water loss is conducive to the increase in PPO activity, reduce PPO activity Yaoqing role. Drying green, rolling green do the the Aoba polyphenol oxidase E 2 isoenzyme activity increased, E 6 isoenzyme activity decreased. 4. Fresh leaves, leaf esterase isozymes 9, E 4 E 6 , the E 7 E 8 as the main enzyme with each treatment new enzyme with produce, the rolling green under E 6 isoenzyme activity decreased. 5. Yaoqing role in promoting β-galactosidase activity was enhanced, but the different effects of different intensities, heavier shake Green is not conducive to the β-galactosidase activity was enhanced. 6. The shake Green water extract, polyphenols, catechins, total soluble sugars, sucrose, glucose and fructose the content with Zuoqing process to gradually reduce; greater the strength, reduced material content is greater. Makes the blue period, total amino acids rise or fall; rolling green strength, do Aoba less total amino acids. 7. The essential oils total closely related to the quality of the tea with Zuoqing process, a sharp increase. Shake Green strength, aroma major component hexanal, n-pentanol, linalool oxide I linalool oxide II, Linalool (2) - acid -3 the - has enester + Benzene has more aldehyde, α-farnesene, geraniol, phenethyl alcohol, β-Ziluo ketone, jasmone, nerolidol, indole accumulation nerolidol largest increase.
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