Study On The Processing Technology Of An Tea

Ancha tea is a famous historical tea.It is well accepted by tea drinkers in the area of Hong Kong south of China and southeast of Asia due to its shining yellow color,sweet refreshing flavor,pure and strong smell and multiple health care function.The production of Ancha tea declined during the second world war and now it recovers gradually.However,the quality of Ancha tea still irregular and the studies about processing technique also stopped for ages.In order to cater to all consumers taste and improve economic benefits of Ancha tea.This study is aim to find a new best processing way for Ancha tea by using fresh tea leaves combine with traditional and modern tea processing methods.1.Ancha tea spreading for 12 hrs has the better quality than others.Spreading fresh tea leaves with different time,then discuss the influence of different time on the quality of semifinish tea by using same processing technic.The results shows the tea sample who lie 12 hrs has the highest sensory quality.It has higher amount of soluble saccharide than the sample who lie only 2 hrs.12 hrs spreading treated sample volatilize in low boiling point of essential oil and appear in high boiling point.2.Regular fixing craft process is better.Different degree of fixing craft also has different influence on quality of semifinish tea.Short time fixing craft treated tea has12% water loss and regular fixing craft tea has water loss of 16%.Then processed by using the same method and discuss the influence of quality of Ancha tea.The result shows that regular fixing craft tea has higher sensory quality.It has more amino acid,tea polyphenol and soluble saccharide.Catechin contents are more than short time fixing craftd Ancha tea.3.40-50% degree of drying tea has better quality.Different degree of drying treatment on tea before pile-fermentation has different influence on tea quality.The result shows that 40-50% dried tea has higher sensory quality.It increases amino acid,tea polyphenol and soluble saccharide with higher level of dried tea.4.The result shows that 6 hours piling time has higher sensory quality.Different pile-fermentation time also has different influence on quality of semifinish tea.Tea samples are separated by two groups,one for 36 hours piling and the other for 6 hours.Then processed by using the same method and discuss the influence of quality of Ancha tea.It has more amino acid,tea polyphenol,soluble saccharide and Catechin contentsthan 36 hours’ piling.5.Dew infiltrating processing is good for Ancha tea.Dew infiltrating has the impact on quality of Ancha tea.The result shows that Ancha tea who has dew infiltrating are better than non-dew infiltrating tea in sensory evaluation.Dew infiltrated tea has more dry matter,soluble saccharide and tea pigment,but has less amino acid and tea polyphenol.6.Longer aging time has better sensory quality.Different time of aging has different impact on quality of Ancha tea.There are three tea samples,one aged for 1 year,and the second for 6 month and the third is non-aging tea.Result shows that 1 year aged tea has much better sensory quality.It has less amino acid and tea polyphenol,and 6 month aged tea has more pigments and soluble saccharide.In conclusion,Ancha tea could be processed by this way: fresh tea leaves →spreading fresh leaves 12 hrs → regular fixing craft → first rolling → disassemble leaves→ 40-50% degree of drying → 6hrs pile-fermentation → rolling → pile-fermentation →drying → refining → dew infiltrating → steaming → brick tea processing → final firing...