Study On Picked Positions Of Tea Flushes By The Mechanized Picker And The Discrimination And Classification Technology Of The Primary Tea

As people’s living standards improve, the demand for tea began to increase, and has obvious seasonal and regional, as labor-intensive industries, the mechanization of tea industry and continuous production has become a trend. At the same time,tea also appeared many problems in the production process, such as fresh leaves evenness, clarity, tenderness or other product quality problems, And fresh leaves yield and late into tea quality problem. Many scholars study found:mechanical harvest period and late picking on yield has a great influence on quality of tea and tea tree. This study that three oolong tea cultivar were used as material for mechanical harvest pointcuts and fresh leaf separation technology from two aspects carries on the analysis in minnan region, Compared to previous field data of mechanical plucking raw materials, chemical composition and the quality of Oolong tea of middle processing and stem ratio, sorting accuracy and efficiency of stalk-sorting of tea in the late, were studied systematically from early to late picking fresh leaf quality into the formation of tea quality. The results show that:By changing the tea pointcut using tea plucking machine blade in tea tree is to do mechanical harvest, people produce tea by the traditional process.It is analyzed from picking rate, bud leaf damage rate, organoleptic evaluation and stem content and sorting accuracy, it can effectively reduce bud leaf damage rate of picking fresh leaf and improve the quality of oolong tea by improving tea plant pointcut of the oolong tea.Tea plant of Baiya-qilan is picked at the standards that pointcut is3leaves, Which can effectively increase the picking rate of tea leaves, the tender degree of in3leaf and in4leaf content combined as qualified leaf content, tea fresh leaf is picked in pointcut of3leaves,that is the highest qualified leaf content, to49.4%;And cover with a type of Tie Guanyin due to the influence of itself.tea fresh leaf is picked in pointcut of3leaves,that is the highest qualified leaf content, to50.8%;Golden Guanyin form between Baiya-qilan and Tie Guanyin, tea fresh leaf is picked in pointcut of3leaves.that is the highest qualified leaf content, to47.7%.Three varieties fresh leaves of Tie Guanyin, Gold Guanyin and Baiya-qilan have to static separation research, analysis of various varieties sizing rate, separation efficiency and qualified leaf content difference after sorting machine, choose the optimal experiment process.The optimum experiment of Baiya-qilan is treatment M2N3P2, qualified leaf content as high as50%, the separation rate and the separation efficiency were72.95%and39.13kg/h; The optimum experiment of Golden Guanyin is treatment M1N2P2, qualified leaf content as high as51.85%, the separation rate and the separation efficiency were84.48%and32.97kg/h; The optimum experiment of Tie Guanyin is treatment M3N3P1, qualified leaf content as high as62.4%, the separation rate and the separation efficiency were74.35%and34.35kg/h.Tender degree of fresh leaves of different raw materials is sorted and picked stem analysis in the course of processing, Is given priority to with tender degrees in3leaves of raw materials in the process of separation separation efficiency is higher than that in4leaves mainly raw materials, at the same time processing leaves of vibration sorting is better than the processing of grading machine; And tea of vibration processing is slightly higher than processing of grading machine on the sorting efficiency and net rate.Rolling Influence of the internal quality rather than the vibration, short-distance movement is better than long-distance movement in fresh leaves separation technology, oolong tea enzymes and biochemical differences are studied by different ways of sports and making green, the results show that making green is heavier, the lower the content of enzyme activity;making green is the most important factors affecting on the enzyme activity, the optimum processing is H1G111, it is similar and aroma ratings in the table. Aroma is affected by I factors method and the movement distance processing of fresh leaves, taste and Tangse are affected by fresh leaves movement way, the phyllotaxis is affected by I factors method and the movement distance processing of fresh leaves, making green method of three has positive effect to the fragrance oolong after sorting processing, rolling processing have a positive effect to fresh leaf from the stability of fragrance. So, rolling movement is suitable for oolong tea in fresh leaves sorting way, box vibration sieve is used to fresh leaves of green tea, because leaves quality attribute is different, the selected movement way is different.