THE EFFECT OF THE DRYING AND THE FLAVOR PROCESS BY PANNING MACHfNE ON QUALITY OF GREEN TEA

  • Ngô Xuân Cường
  • Nguyễn Duy Thịnh
  • Hà Duyên Tư

Abstract

The study  on  drying  procedure  and  the  flavoring  by panning  machine  for  the  green  tea of the  Trung  Du  tea  variety  which  was  planted  following  the  safe  tea  production  procedure  has been carried  out  in Tan Cuong Thai Nguyen. The measures of drying steps: one by adding more times  for  drying,  and  the  other  by  applying  dry  regulation  with  drier  machine  in  combination with  panning  machine  have  both  given  high  quality  of  green  tea.  Drying  procedure  by  drier machine  as  well  as   by panning  machine  gives  higher  quality  tea  than  drying  procedure just by panning machine  and the highest quality tea is the one dried  with  3 steps: by drier machine then by  panning  machine  and  last  by  drier  machine.  The  flavoring  by  panning  machine  will  be improved  if after  sorting it is heated lightly, which helps to reduce pungent flavor,  right taste, but the  quality  of the  appearance  and  color  of tea  liquid  will  be  reduced,  thus the  total  sense mark may be reduced.
điểm /   đánh giá
Published
2011-11-26
Section
Articles