Analysis of Quality Components during Process of Hakka Tea on Semi-Continuous Production Line
Known as Hakka residents, Meizhou produced green tea from Tang dynasty in Guangdong.Stirred green tea was the main type in Hakka area of Guangdong.Traditional Hakka green tea all has better taste and worse shape, with the quality characteristics of stirred aroma or high-fired and sweet.The biochemical components are the basis of the quality, determining the heavy and fresh taste.And catechins just are the major parts in the components, according for twenty to thirty percent in green tea.The change of catechins has significance on the color and taste of tea.Sun or indoor withering and heavily stirring are the key technologies of traditional Hakka stirred green tea.These classical technologies all rely on workers to be done.Thus many disadvantages occur,such as high labor-intensity and long-time work, which always lead to unstable tea quality.And these shall hinder the development of Hakka tea industry.The characteristic ofhigh-fired and sweet also.is another reason to restrict the popularity of Hakka tea in the whole country.So, the establishment of semi-or continuous production line will be the foundation to the industrial development of Hakka tea in the future.The first semi continuous production line has come into service in 2013, aiming at processing Hakka stirred green tea, in Meizhou, Guangdong.Meizhan(Camellia sinensis (L.) O.Kuntze) is a clone planted in a large scale in Meizhou.It is always used to process Hakka green tea,because of its suitability.This paper will focus on the change of Meizhan quality components on the production line, and maintain the traditional style.
QIAO Xiao-yan HUANG Xiu-xin HUANG Guo-zi HUANG Hai-ying CHEN Dong
Institute of Drinkable Plant, Guangdong Academy of Agricultural Sciences, Guangzhou, 510640,China;Gu Meizhou Academy of Agricultural Sciences, Meizhou, 514000, China Institute of Drinkable Plant, Guangdong Academy of Agricultural Sciences, Guangzhou, 510640,China
国际会议
International Tea Symposium 2014(ITS 2014)(国际茶叶学术研讨会)
杭州
英文
316-317
2014-09-10（万方平台首次上网日期，不代表论文的发表时间）