Fermentation Process of Oolong Tea
During the fermentation process of Oolong tea, exothermic reactions are primarily caused by the activity of oxidizing enzymes and chemical reactions. These reactions include:
1. Oxidation of Phenolic Compounds
In the fermentation process of Oolong tea, the polyphenolic compounds in the tea leaves (such as catechins) react with oxygen to form oxidized products, releasing heat, which is part of the exothermic reaction.
2. Maillard Reaction
As the fermentation progresses, the reaction between amino acids and reducing sugars leads to the occurrence of the Maillard reaction, which also releases heat and forms brown compounds and flavor compounds, enhancing the aroma and taste of the tea.
3. Microbial Activity
In some fermentation processes of Oolong tea, the activity of microorganisms (such as yeasts and bacteria) also generates heat, further promoting the reactions.
These exothermic reactions not only affect the flavor and aroma of Oolong tea but also have a significant impact on the color and texture of the tea leaves. Therefore, controlling the temperature and time during the fermentation process is crucial for producing high-quality Oolong tea.