Study On Processing Technique Of High-aroma Famous Green Tea

Zuoxiang is the key process in making high-aroma famous Green Tea. At present, the Production of the famous Green Tea is only limited in spring. The raw material is finite and the time of production is shorter. while there are rich resources in the summer and autumn, so using this resources to making high-aroma famous Green Tea will get benefit. The process of Zuoxiang, and variety suiting for manufacture, and mechanical design, and the application of mechanical material have been studied in detail in the research subject. Research improve taste of summer and autumn green teas. low aroma and the bitter and acerbity taste are improved. Colour is tender green, persistent flower flavour, refreshing flavour, high-aroma famous green tea get benefits of summer and autumn green teas have been markedly improved. This research results have great significance to guide actual production.1 Research on Zuoxiang Technique of High-aroma Famous Green TeaOn the basis of single factor experiments, orthogonal design experiment on three factors, standing time (5h,6h,7h), Zuoxiang times (once, twice three times) and Zuoxiang revolution (45r,35r,25r) was conducted. The results showed that:standing overtime, excessively rotate, leaves easily chang red and ferment, so taste is not refreshing and aroma is stuffy. Zuoxiang times and revolution are so too low that tea can hardly get good aroma and taste. Standing time and Zuoxiang times have significant effects on chlorophyll. As standing time rose, the chlorophyll content decreased first and increased afterwards. The tea colour turned darker if the Zuoxiang times was too high or too low. Results show that the most ideal process is:Zuoxiang revolution 45r; Zuoxiang times:three times; standing time:5h.2 Study on the Suitability of different breedsThe differences among the different varieties are significant, so big different suitability is in different breeds. The optimal conditions were obtained by using the orthogonal experimental design to do the comparison experiments of 11 different breeds. Different varieties have significant effects on the contents of tea.. If leaves and buds are thin, leaves easily get red and fermentation, so taste is not refreshing and aroma is stuffy. Stiff leaves and thin buds do not have flexibility,so leave become yellow and dark during zuoxiang. Tea of the Cultivars of Fuyun Series, Colour is tender green, persistent flowers flavour, refreshing flavour, the colour of the tea is tender green and clean. so the Cultivars of Fuyun Series are suitable for the high-aroma famous Green Tea. 3 Research on the interior of Zuoxiang machineFive materials have no significant effects on tea polyphenol and amino acid,but have significant effects on chlorophyll and solubility sugar. As material quality, the vapor permeability and soft have a great influence on the result of the experiment. Good air permeability and appropriate soft do experiment good, thereby giving leaves protection. retaining,the fine qualities of green tea. at the same time, the bitter taste of tea is improved remarkably. Tea has a potent flowerlike aroma. Taking account of the actual cost and maneuverability, the best material of interior of Zuoxiang machine is material 1.4 The Basic process flow of High-aroma Famous Green TeaThe Basic process flow of High.-aroma Famous Green Tea:Spreading—Zuoxiang—de-enzyming—rolling—drying.Spreading:mix leaves; about 2 cm thickness; spreading time about 2hZuoxiang:standing time 5h; Zuoxiang times three times; Zuoxiang revolution 45rDe-enzyming:Using 6CS-30 type roller De-enzyming Machine, roller de-enzyming temperature is 140℃, and time is 55sRolling:Using rolling machine, such as 6CR-25 type Rolling Machine, time is 20min or so and pressure application is light-heavy-light.Drying:Using 6CHP-2 type tea drying machine, temperature about is 90℃and leaf water content is 6%-7%.