Research Of Processing Key Technology For Improving Quality With Wangfu-tea

Wangfu-tea series products in1987by the Ningbo city of Ninghai county to look at the Tea HouseLtd. created, because of its appearance is beautiful, aromatic fragrance, taste mellow and acclaimed,have access to the Ministry of agriculture quality agricultural products, high-quality agriculturalproducts in Zhejiang Province, China International Agricultural Expo brand-name products and so on,and the for three consecutive years by the international IMO certification of organic tea. However in thenew technology, new technology application and optimization of traditional technology innovation andother aspects of lag, Wangfu-tea sensory quality of products to further enhance and the sustained andstable quality bottleneck.This topic from the pool of green infrastructure and application parameters improved aftertreatment, process optimization and other aspects, to make clear that type facilities leaf spreading thebest water content (68%-70%) and suitable environmental conditions (20-24℃), and the temperatureof Titian after processing operations WIP moisture content (8%) and temperature (60-80℃), andthrough technology and equipment assembly integration, proposed set of Wangfu-tea quality andprocessing technology, to build a modern clean production line. Through this research, not only caneffectively enhance the Wangfu-tea flavor quality, make lasting aroma, mellow taste, and is favorable toenhance the production efficiency and yield, improve product quality stability, safety, at the same timewill help further refine, full share of green and post treatment technology theory.