Optimization Of The Processing Technology For Jasmine Tea From Rongxian County

Jasmine tea, which belongs to green tea, is reprocessed tea unique to China and also favorite teaproduct for customers in southwestern and part of northern China. At present, the jasmine tea producingarea in our country mainly includes Hengxian county in Guangxi province, Fuzhou Cangshan district&Fuding city in Fujian province, Ruanjiang county in Yunnan province, and Qianwei county in Sichuanprovince, etc, where jasmine tea production accounts for85%of the national output.Some famous tea product brands are booming in Rongxian county, such as "LongDu","ShenLong","LvMingChun","WanBao","FoMing","NiuFeng", etc. The production of jasmine tea can absorb alarge part of the fresh tea leaves in summer and autumn, so under the circumstances of big raise in rawmaterial price&labor cost, to choose superior jasmine tea processing technology as experimental target,compare the advantages and disadvantages, optimize jasmine tea processing technology, reduceproduction cost and apply the optimal processing method in the tea production has important practicalsignificance.In this paper, we mainly choose local refined baked green tea in Rongxian county, fresh jasmine ormichelia flower reaped in July&August hot summer days as raw martial and formulate an experimentalscheme according to relevant national standard and combined with local practical situation inproduction. That is to make comparison experiment on the three kinds of jasmine tea producingtechnology-tradition scenting process, manhole scenting process and wet scenting process by settingdifferent amount of flower, different tea moisture content, and different scenting times, extract teasamples and make sensory evaluation, comprehensively compare and analysis the test results, calculatethe test cost, figure out the disadvantages and advantages of each process, and select the optimalprocessing technology as reference and application method for tea production enterprise andtechnicians.According to the test results, The optimization results are as follows：(1) Best product quality: Traditional processing technology, scented twice and lift the flower once,with80%proportion of fresh flower. Manhole processing technology, scented three times and lifts theflower once, with90%proportion of fresh flower. Wet scenting technology, with10%proportion of teamoisture content and70%proportion of fresh flower.(2) Low production cost: Traditional processing technology scented twice and lift the flower once,with70%proportion of fresh flower. Manhole processing technology, scented twice and lifts the floweronce, with70%proportion of fresh flower. Wet scenting technology, with10%proportion of teamoisture content and70%proportion of fresh flower.(3) Shortest process time: Traditional processing technology, scented twice and lift the floweronce, with80%proportion of fresh flower. Manhole processing technology, scented twice and lifts theflower once, with80%proportion of fresh flower. Wet scenting technology, with10%proportion of teamoisture content and70%proportion of fresh flower. (4) Comprehensive optimal processing technology considering good quality, low cost and shortprocess time: Traditional processing technology, scented twice and lift the flower once, with80%proportion of fresh flower. Manhole processing technology, scented twice and lifts the flower once, with80%proportion of fresh flower. Wet scenting technology, with10%proportion of tea moisture contentand70%proportion of fresh flower. Comprehensively comparing above three kinds of processingtechnologies, the wet scenting technology is the optimal processing technology.