New Studies On Effect Of Finely-manipulated Environment On Variations Of Physiological And Biochemical Of Leaves And Quality During Oolong Tea Process

On the bad climate condition it is necessary for the processing of Olong Tea to take some engineering and technical measures, and to provide the equipment of regulating the fine-manipulation room climate to construct fit environment so that we can produce high quality tea. In this research ,the Maoxie variety's second leaves of slightly or medium banjhi plucked in spring and hot summer variations during fine-manipulation process of main physiological and biochemical indexes such as respiration rate, transpiration rate and tea polyphenols, total amino acids and so on are inspected, primarily by controlling air temperature of fine-manipulation room and different ventilate state of leaf-layers nearby, then made different-treated fine-manipulated leaves semifinished tea to discuss the effect of environment(primarily airflow) on the fine-manipulated leaves' main physiological and biochemical changes and the quality of semifinished tea. The results showed as follows.Firstly, the airflow factor, air temperature and air relative humidity all affect badly the transpiration rate, the vaporization of inner water, stomatal conductance and temperature of leaves during fine-manipulation process. Different environment factors have different extent effect during different procedure. The obvious effect of airflow on above indexes does not work during the whole fine-manipulation process. In the different season, it has different climate condition ,the factor take effect to the different extent.Secondly, the air temperature and airflow of leaf-layers also compositively affect the biochemical changes of leaves during the whole fine-manipulation course, and the effect on biochemical reaction of the former is more important and obvious than that of the latter. In the continuous ventilating environment the fine-manipulated leaves have thehighest content of the total content of water extract, theabrownin and pectic substances; In no ventilating environment the fine-manipulated leaves have the lowest total content of free amino acid and the highest content of theaflavin and thearubigin; In nature condition(so called the contrast) the content of tea polypheno, free amino acid, catechins, flavones and soluble carbohydrates of fine-manipulated leaves are the highest.Thirdly, in spring experiment, the best quality of semifinished tea is for the sample made in continuous ventilating environment, and the contrast is the worst; In hot summer, the most excellent and the worst quality respectively belongs to the sample manufactured in continuous ventilating and no ventilating environment.