Abstract

In this study, enzyme Viscozyme L treatment in Oolong tea process, we conducted Oolong tea production using the plant process (QTNM) with fermentation time of 18 hours and enzyme concentrations (QTCE) from 0% to 12% were added with 4 hours of fermentation. According to results from the analysis, we found that total polyphenol content and tannin content in QTCE decreased more quickly than those in QTNM. Total color and Total Dissolved Solid (TDS) in QTCE decreased more quickly than those in QTNM. Total color and Total Dissolved Solid (TDS) increased when enzyme concentration increased. We showed that there existed an empirical relation between ratio TF/TR and total color. The high TF: TR ratio reduced the total color and vice versa. The higher the TF:TR ratio was,the better the quality of Oolong tea was. This is a new direction in the research of applying enzyme in tea production in Vietnam