Taiwan oolong tea has long been a representative and well-known tea product worldwide.  Its unique color, flavor and umami taste broadly attract the tea-loving population.  Tzen oolong tea is defined as a totally different type of tea refined from conventional oolong tea after baking and aging periodically.  At the molecular level, the major soluble constitutes, including free amino acids, caffeine, catechins, and flavonol glycosides, in the original oolong tea degraded significantly after the tea conversion.  However, gallic acid was found accumulated substantially in Tzen oolong tea, and presumably released from (-)-epigallocatechin gallate (EGCG) during the baking process.  Moreover, the unique occurrence of three flavonols, myricetin, quercetin and kaempferol were presumably resulted from deglycosylation of their glycoside derivatives in fresh oolong tea after repeated baking.  The abundant long-chain hydrocarbons and fatty acids in the fresh oolong tea were not found in Tzen oolong tea; whereas, pyrrole derivatives, such as 2-acetylpyrrole and 2-formylpyrrole, were formed via conversion of amino acids, and putatively contributed to the unique flavor of Tzen oolong tea.  In order to upgrade Taiwan oolong tea products, it is important to explore more baking and storage conditions, such that more specialized Tzen oolong teas could be generated to meet the requirements of wider ranges of individual customers.

低咖啡因、高回甘度、低苦澀感，含特有養生成分茶飢素。

增進茶湯滋味，提升生技食品保健功效