ds of Fuding and Chuye was studied.It showed that β-glucosidase activity varied with two peaks.About 2h before the end of shaking the highest enzyme activity of shaking appeared.Heavy shaking caused higher β-glucosidase activity than light shaking did,and Chuye did higher than Fuding did.Sensuous quality of tea sample was also assessed.Therefore,a preliminary conclusion could be drawn as follow:in this special zone,Chuye using heavy shaking,could be favourable to forming higher quality Oolong tea.

　　Key words:Oolong tea;shaking;β-glucosidase

　　乌龙茶加工过程中鲜叶经萎凋做青等特有的加工工序，含水量逐渐减少，内含物质也相应发 生复杂的理化变化，特别是香气成分的变化更为明显。从感官上观察，鲜叶显露明显的青草 气，随着加工过程的进行，由于茶树品种不同，因而呈现不同的香型，如清香、兰花香、桂 花香等。从分子水平上分析，乌龙茶的特征性香气成分有：芳樟醇及其氧化