The Researches On The Quality And The Technology Of Famous And Nice Quality Green Tea In Fujian Province

Fujian Province has a long history of producting green tea, which can date from Song Dynasty. Fujian Province has a good natural environment to plant tea and has many kinds of tea species, but with the fast development of other province in green tea, Fujian Province slowly loses the superiority in green tea. This paper took researches on the quality and the technology of green tea in Fujian Province and tried to find or get the method to enhance the competition powers of Fujian green tea.1 The analyses on the quality of famous and nice quality green tea(FNT) in Fujian Province. 18 FNT was taken as samples, which had won in the tea quality appraisal in Fujian Province in 2005.The results showed that:The average contents of water, water soluble matter, polyphenols, free amino acid, the ratio of the polyphenols to the free amino acid, flavones, water soluble carbohydrate and chlorophyll of 18 FNT was 6.96%, 44.24%, 26.67%, 4.98%, 5.41, 4.56mg/g, 5.96%, 1.03mg/g. The average contents of water, water soluble matter, polyphenols, free amino acid, the ratio of the polyphenols to the free amino acid, flavones, water soluble carbohydrate and chlorophyll of the famous green tea was 47.40%, 28.55%, 4.99%, 5.72, 3.59 mg/g, 5.98%, 0.75 mg/g.FNT in Fujian Province mainly had three kinds shapes, including the strip, the flat and the nature (whose appearance were similar to the unmanufactured leaf). Organoleptic quality and biochemical composition are different among different shapes mainly because of their different manufacture ways.2 The technology researches on FNT in Fujian Province.2.1 The effects of withering, de-enzyming and firing process on the flat-shaped green tea were investigated. The studies showed that: proper withering could be good for the quality, whose contents of water soluble matter and polyphenols were significantly less than the tea without withering and taste was more brisk and mild the tea without withering. The organoleptic quality that was de-enzymed by the machine (which was made especially for the flat-shaped green tea) was better than that which was de-enzymed by hands. There are different organoleptic characteristics biochemical composition between the tea fired by hands and the tea fired by the...