Study On Processing Technology And Quality Of The Famous Green Tea With Summer And Autumn Tea Raw Materials

At present, the production of the famous green tea is only limited in spring. If the Summer and Autumn tea raw materials could be used to product the famous green tea, it will be good for the utilization of tea resources and improving it’s value. This paper researched the processing technology, the quality and aroma components of the famous green tea made by Summer and Autumn tea raw materials, and optimized the processes from6processing technologies of the flet tea,2processing technologies of the strip tea and2processing technologies of the Fen-flavor tea. The paper further researched the changes of the quality and aroma components during the optimization processes. The main results were as follows:1. The optimization of processes were â…  fresh leavesâ†'placing of green leavesâ†'roller de-enzymingâ†'placing of green leavesâ†'microwave de-enzymingâ†'article danielâ†'placing of green leavesâ†'article daniel(doing form)â†'placing of green leavesâ†'dryingâ†'drying and aroma raisingâ†'the flet tea. â…¡ fresh leavesâ†'placing of green leavesâ†'roller de-enzymingâ†'placing of green leavesâ†'microwave de-enzymingâ†'article danielâ†'placing of green leavesâ†'article daniel(doing form)â†'placing of green leavesâ†'microwaving and aroma raisingâ†'drying and aroma raisingâ†'the flet tea. â…¢ fresh leavesâ†'placing of green leaves(4-6hours, manual zuoqing)â†'roller de-enzymingâ†'placing of green leavesâ†'rollingâ†'article daniel(90℃)â†'placing of green leavesâ†'drying(90℃)â†'the Fen-flavor tea.2. Compared with roller de-enzyming, the method of combining roller de-enzyming and microwave de-enzyming could reduce the content of tea polyphenol (droped from34.54%to31.95%), improve the content of amino acid (increased from2.81%to2.87%), reduce the value of TP/AA(droped from12.28to11.15), and the content of improve some major aroma compounds in green tea.3. Taking off the tea cents could significantly increase the content of tea polyphenol from31.95%to32.15%and reduce the content of the amino acid from2.87%to2.66%, increase the value of TP/AAd from11.15to12.09, increase the caffeine content from4.54%to4.62%.4. Rolling increased the content of tea polyphenol from31.98%to32.30%, the value of TP/AA from11.40to11.69, and reduced the concent of the water extracts from47.95%to46.36%, the Tol.Chl concent from0.20%to0.15%,the content of some major aroma compounds in green tea.5. The combinations process of drying&drying&aroma raising, article daniel&aroma raising by microwave, and microwaving&aroma raising&drying&aroma raising,can the increase the content of some major aroma components in green tea better than the method of article daniel to dry. During theses three combination, the microwaving&aroma raising&drying&aroma raising combination is the best to improve the content of these aroma components.6. If the Fen-flavor tea was processed by low temperature(90℃) when article daniel and dried.Some major aroma components of oolong tea were more than which were processed by high temperature(150℃). It shows that the article daniel and drying at low temperature(90℃) is conductive to the generation of the Fen-flavor substances.7. In the processing technologyâ…£(the optimization of process), the tea polyphenol content decreased, at the highest after roller de-enzyming (34.17%), at the lowest after drying and aroma raising(32.26%), the amino acid content was fluctuated changing, at the highest after drying and aroma raising (2.81%), at the lowest after microwaving and aroma raising (2.60%), the value of TP/AA was fluctuated changing, at the highest after roller de-enzyming (12.78), at the lowest after drying and aroma raising(11.49), the caffeine content decreased and then increased, at the lowest after article Daniel (doing form)(4.28%), at the highest after drying and aroma raising(4.70%), the aroma compounds content was changing, some increased(2,3-dihydrobenzofuran, Methylnaphthalene, ect.), some decreased(Benzaldehyde, Methylpalmitate, ect.), some were less obvious (Cis-jasmine, Nerolidol, Torreya alcohol, α-cadinol, ect.), some were fluctuated changing (Hexanal, Benzyl alcohol,α-terpineol, Cadinene, ect.).