Study On Processing Technologies Of 'Guire2' Tea Variety

This paper used the fresh leaves of tea variety 'Guire 2' as raw materials,the quality and technical parameters of white tea,black tea and yellow tea processing technologies have been studied.We are aiming to develop a variety of high-quality products to meet the needs of different consumer groups and enrich the types of tea products,and the development of appropriate production technology to guide production,accelerate the development of tea industry in our region.The main results are as follows:1.Indoor natural withering is good to form the quality characteristics of 'Guire2 'white tea form white color even,fragrant,mellow sweet taste.Water-removing can be used to promote the formation of 'Guire2 'white tea taste mellow,long lasting quality characteristics.BS I,the tea of un-water-removing slightly fragrant,pure taste of green gas,and BS ?;fixing the temperature of 230-250 DEG C without fragrance,mellow taste;BS II fixing temperature of 200-220 DEG C without fragrance,durable,mellow taste,sweet is the best.At the same time,water-removing has a major influence on the physical and chemical composition of leaves,BS II,the temperature of 200-220 DEG C is better,including tea polyphenols32.15%,caffeine4.35%,amino acid 4.98%,water extract of 42.30%.2.Slight sundried green and slight rocking has a positive effect on 'Guire2'Black Tea generate perfume.'Guire2 'Black Tea fermentation degree follow the "moderate light"principle,HF ? treatment that fermentation time 3h for Guire2's Black Tea,polyphenol containing 15.1%,4.5%amino acids,water extract 38.9%,caffeine 6%,has the shape of the cable tight straight,no flavor,durable,mellow taste fresh,soup color bright red,bright uniform quality characteristics.3.Making 'Guire2 'yellow tea by water-removing for the hot air,HSA ? fixing temperature is 220 DEG C,water-removing for 5min,can cause green gas disappeared,fragrant tea leaves,but slightly sting bearing gas hot yellow contributes to the formation of'Guire2 'yellow tea "three-yellow" quality.The shape of the finished tea bar cable tight,yellow,sweet and fragrant,unforgettable after taste,soup color apricot yellow bright,leaf base hypertrophy,smooth.4.'Guire2 'yellow tea using clean cloth and short heat yellow,yellow HM ?temperature 40 DEG C,time 60min,containing 4.1%amino acids,caffeine 2.6%,48.4%water extract,tea polyphenols 22.3%,the phenol ammonia ratio is 5.43.Compared with the treatment of HM I and HM II,the ratio of phenol to ammonia was the smallest in HM ?,the ratio of amino acids and water extract was the maximum,the tea taste mellow,with durable fragrant and sweet,and comprehensive performance is better.