Effect Of Different Processing Methods On The Quality Of Xin Hui Green Tangerine White Tea

Green Tangerine white tea is a new kind of fruit tea that has just emerged in recent years.It is made of green Tangerine and white tea through certain processing.The medicinal value of Green Tangerine Peel is well documented in the Compendium of Materia Medica.Green Tangerine Peel and White Tea both have anti-cancer,anti-radiation,anti-oxidation,liver protection and other health effects,and the combination of them brings best in each other.With peoples' increasing concern for good health,Green Tangerine White Tea's unique healthy benefits has already caught people's certain attention.Based on the current problem of poor integration of Green Tangerine Peel and white tea,in order to find out the proper blending degree in producing Green Tangerine White Tea,this research mainly studies the processing techniques,and discusses how different processing methods affect the quality of final product.This research compared traditional sun-dry process with direct machine dry process,and developed several possible processing techniques which combined the previous two methods(sun-dry and machine dry process)in different ways and different blending degrees in order to find out the proper processing technique which servers the best taste,fragrance and ideal exudation.Researches reflect several facts:In direct machine dry process,tea exudation,amino acid and tea poly phenol increase with drying temperature.At 40?,tea exudation is 26.28%,amino acid is 3.61%,tea poly phenol is 9.76%.At 50?,tea exudation is 27.71%,amino acid is 3.66%,tea poly phenol is 10.74%.At 60?,tea exudation is 28.38%,amino acid is 3.97%,tea poly phenol is 10.89%.Additionally,at 60?,a significant decrease in the content of flavonoids occurs(5.7mg/g).And long time(35hours)direct drying process at low temperature(40?)also causes flavonoids decreasing(7.97mg/g).At the same time,tea aroma and taste have being affected as well.Tea samples produced in pure sun-dry process,its appearance,liquor color,fragrance,and taste having been kept well which ranked thirds in this category,The total score is second(92.53).Compared with direct machine drying process,naturally sun dry process contributes much more fragrance and mellow taste.In Sun-dry combined machine dry process,the quality components of the tea are affected not only by the drying temperature,but also by the number of days in sun-dry process.Tea Samples produced under one or two days sun dry plus 60? machine process are excellent.With bright orange soup color,mellow taste and strong aroma,one day sun process with 60? machine dry its overall score(92.72)ranks first among all.Samples with two days sun process at 60? machine dry,also achieved the high overall score too(91.13).As conclusion,among these three process methods,direct machine dry process produces less fragrance and poor taste,its differences of temperature,processing time and lacking of sun exposure affect the conversion of contained substances.And pure sun-dry process will be obviously affected by natural conditions,and others unpredictable factors which conduct much more difficulties in quality control.According to research results,the process of one day sun dry along with 60? machine dry has much advantages not only on process flow control,but also on its excellent taste and fragrance which is more suitable for large-scale mass production.