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.