| Ming ke 1, whose another name is Jin Kuanyin was the excellent Oolong tea species. Ming ke 1 whose survival percentage is high, the growth power is strong, output is tall, resistance is strong, the plucking scheduled time is early, adaptability is broadly, quality is outstanding and so on,so it have higher economic effect. At present, Ming Ke 1 spreads 10 province and autonomous regions such as Guangdong, Hunan , Jiangxi, Zhejiang Jiangsu , Guangxi, Chongqing , Sichuan, Hubei ,Anhui etc. and is especially suitable for Oolong tea area . The areas of cultivating Ming Ke 1 in Fujian include Anxi, Yongchun , Huaan , Pinghe, Nanjing, Longyan Xinluo, Wuping, Sanming, Yongan, Youxi, Wu Yishan , Jianou, Fuan, Fuding and so on. And the current situation of growing is fine. However, the study on processesing of Ming Ke 1 Oolong tea is rare, some parameter of aspect on it is not having improved and perfected; And the prehominid has reported is less in the field of biochemistry analysis. This article was carried out on main areas of whole province, worked on experiment about a series of processing from green leaf to semi-made tea. The research processing quality on the Ming Ke 1 showed:(1) The min temperature of Air-conditioning manipulation room in spring was set up 18℃, and 16℃in summer, but really temperature was higher. Because of high temperature outside of the room, it would be different notablely in the room which set up the same temperature in Summer. Whether adopting dehumidification machine or not would affect the relative humidity in Air-conditioning manipulation room notablely in Spring. The temperature admeasurement of air-conditioning manipulation room among the whole province showed something like below, the temperature and the relative humidity respectively was 18.0℃～21.5℃,71.0%～81.0% in Spring; 19.0℃～26.5℃,46.0%～74.0% in Summer; North of Fujian 25.0℃～26.0℃,76.0%～86.0% in Autumn . Overall Ming Ke 1 dehydration rate range was between 8.83% and 22.53% after manipulating.(2) Paragraph of fresh leaf did not have notable difference on chemical composition from morning to evening. But organoleptic quality of midday was relatively good, that of early leaf was relatively pool. The Ming Ke l's quality whose leaf had been shined was better than had not;Stalling too long time could affect the quality of Ming Ke 1 before rocking; The effect that the temperature being used for the manipulation process in air-conditioning room to tea quality was bigger , lower temperature (18℃) condition quality was partial to the delicate fragrance type , higher temperature (22℃) condition quality was partial to the tradition type, air-conditioning made more flavour than made by nature, but air-conditioning made more unsmooth; After the last rocking, the chemical composition of shorten cool semi-made tea contained strong bitter and astringent taste .And the long stolling was better than short stalling on the organoleptic quality; After Killing, the whole night stalling made the colour green.(3) The difference between south of Fujian spring tea and summer tea about the average content of flavones was notable; The difference between north of Fujian spring tea and south of Fujian Spring or Summer tea about the average content of water soluble carbohydrate were extremely notable, and the same to the difference between east of Fujian summer tea and south of Fujian Spring or Summer tea; The difference between south of Fujian Summer tea and south of Fujian or north of Fujian Spring tea about the average content of catechin were extremely notable. Most of Chemical composition had identical range to semi-made tea everywhere.(4) According to correlativity analysing, we could find that the soup color's grade was related to TF and TB, but related to TR in oppose. It means that the average content of TF has closely relationship to the soup color judge, and colour was not necessarily the deeper, the higher grade. According to Flavour Chemical Analysis method , alcohol degree score was notablely related to refreshing degree memorial; Flavour total points were notablely related to thickness score , refreshing fresh degree score; Sense organ flavour grades was notablely related to and the thickness score memorial.(5) Drying experiments over Ming Ke 1 also affected the chemistry quality. The tea which was treated by 70℃is beneficial to storing up by organolepic judgement; That of 75℃was comparatively exquisite ,close to Tie Kuanyin quality, and every processing quality showed the best; 85℃made the colour greener.
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