Study On The New Technology Of Summer And Fall Black Tea

For its outstanding quality and healthy function, black tea is widely welcomed by different ages, and its domestic sales become higher. In addition, summer and fall tea resource nearly 60% of the total leaf output is wasted serious every year, which results in new effective way to exploitthe fresh tea leaves in summer and Autumn. In this study, summer and fall fresh leaves as raw material were processed by Shaiqing and Zuoqing of Oolong tea, heaping of yellow tea, and after ripening process, to improve the quality of the summer and fall tea and overcome the serious bitterness. The results are as follows:1. Yellow light shined the withering leaf for 9 h, which is the optimal way to form the qualities of black tea among different light sources such as red light, yellow light, UV-light, infrared light and white light, etc..2. Compressed fermentation is the optimal fermentation condition for black tea.3. Comparing with the piling by different time, different temperature and different water content in tea, the results show that piling temperature 30 °C, piling time 1~2 h, and the water content in tea 30%, are the optimal conditions of processing black tea.4. The optimal raising-aroma conditions are 60 °C and 10 min, and the finished product has obvious fruit aroma.5. It was confirmed that after-ripening can obviously increase the qualities of black tea. The optimal after-ripening conditions are 37 °C, 20 d, lack of oxygen, and appropriate shining.