The Summary And Analysis Of BaiShaXi QianLiang Tea's Processing Technology

Dark tea is a special type among Chinese six kinds of tea,and it named for its blackolly color which was resulted from its special technology of pilling and drying.This research studied the cultural connotation of BaiShaXi Qianliang tea through a thorough research of the history and culture of AnHua dark tea,especially the study of the developing process of BaiShaXi Qianliang tea?the introduction of the producing technology of BaiShaXi Qianliang tea and the systematic analysis of quality components changes during the Qianliang tea processing by using modern analysis methods.Besides,the charm of its producing technology and the changing regulation of its quality components were presented before consumers,and its market share was promoted.At the same time,improve the quality of BaiShaXi Qianliang tea according to the improvement suggestion of some research.Chapter one is introduction.It introduced the developing process of Qianliang tea and the purpose?meaning?content and method of this research.Chapter two is the summary and analysis of the processing of BaiShaXi Qianliang tea.It summarized and analyzed the requirement of the raw tea material?the processing technology and the shaping technology of made Qianliang tea.Chapter three is the main quality component changes during the producing process of Qianliang tea.It main discussed changes of these quality components(such as water content?the water extract?the polyphenol content?amino acid content?caffeine content and soluble sugar content).Chapter four are some measures that improve the quality of BaiShaXi Qianliang tea.It introduced some specific measures from improving the fresh raw material?processing raw dark tea?regulating the technology of made tea?inheriting the processing technology of intangible cultural heritage?improving the environment of store and sublimating the quality.Chapter five is the conclusion and expectation of this article.It concluded the research result of this article and expected the development and production of BaiShaXi Qianliang tea.