| Abstract :Tengcha tea is the tea substitute which made with the tender leaves of Ampelopsis grossedentata by killed green, twisted, dry. Because the pharmacological action remarkable and the good economic efficiency of its product, the resources receivedthe serious destruction. In order to make more use of the resources of Ampelopsis grossedentata, to prevented the resoursce destruction which because excessively picked, resolve the resource and technology problem of the development of Ampelopsis grossedentata industry. Study on the green branch reproduction technology of Ampelopsis grossedentata to deal with different medicaments (NAA, IAA, IBA, AST), different consistration (500, 300, 200, 100mg.L-1), different culture mediums (little stove ash ,clean river sand,wet sawdust) and tissue culture propagate technology to deal with different culture medium(Ms,N6), different hormone(6-BA, NAA), different consistration (0.10, 0.15, 0.20, 0.25, 0.00 mg.L-1), and study on the Tengcha tea which made with manual processing or machine-finishing craft with the leaves of Ampelopsis grossedentata which propagated by front technologys. Then we study on the processing craft of the teabag and the Tengcha tea drink.The results show that:1.The best propagation technology of the green branch of Ampelopsis grossedentata is the phytohormone with 300-500 mg.L-1NAA, the treatment time in 3-5s, the stroma with wet sawdusts2.The best condition in tissue culture is the sterilization with 0.1% mercury in 2-3min, the medium with MS+1.5mg · L-1 6-BA. MS medium containing phytohormones (1.5 mg.L-16-BA+0.05 mg.L-1 NAA) was shown to be most efficient for differentiation of adventitious shoots. The medium with 1/2N6+1.5 mg.L-16-BA+0.15 mg.L-1 NAA was optimal for induction of roots.3. The best condition of handwork Tengcha tea process is the temperature of deactivation of enzymes in 150℃-160℃, the time of kneading in 20-25min, the stewing time in 6-12h under 40-50℃ after classification of green leaves of Ampelopsis grossedentata. Then they were sunned under sun's rays to get high quality handwork Tengcha tea.4. The best condition of Tengcha tea machine-finishing process is the time of laying open in 8h after cleanout, the time of burned green in 2.5min. Then they were kneaded to come out to liquor, explained block, managed order, first dry, spreaded, again dry to get the best Tengcha tea.5.In Tengcha teabag produce process, we chose the Tengcha tea production through getting rid of the impurity, then smashed with disintegrator, griddled on plane-circularity screen, packed in fixed quantity with solid-fixed- quantity-packing-machine to get the best quality teabag.6. In Tengcha drink process, we chose the the Tengcha tea production, then extracted with 100 times water at 70℃ for 40 min, filtrated, combined with liquid, sugar, salt, citric acid in the ratio of 300 to 10 to 0.4 to 0.3, added 0.001% tannin-enzyme and 0.2% β-circularity dextrine to prevent turbidity, then exhausted, sterilized, bottled, cooled to get high quality Tengcha drink.7.The propagation technologys and the productions process technologys have gained enormous economic benefit through popularization in the Hengdong County Natural Tengcha Tea Limited Company.
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