1991 Volume 1991 Issue 74 Pages 1-9
In order to meet the volume increase and the diversification of green tea consumption, a new method to produce semi-fermented tea with more flavor and less bitterness, was leveloped (shown in figure 2).
(1) At first, plucked leaves were withered and fermented with an anutomatic tea drier for 30 minutes at 35 to 40C (the weight was lost by 7 to 10%).
(2) Mixing was done for 60 minutes in a secondary tea roller with a wire net dram (the weight was lost by 15%).
(3) When they were left in a green-leaf container for 60 minutes at 27°C. The aroma of leaves became very strong.
(4) Blanching was best achieved when heated in microwave for 50 seconds at 4 kW (the weight was lost by 40 to 50%).
(5) To do shaping and drying, a tea roller was used for 15 minutes, a secondary tea dries and a tea drier were used for 40 minutes at 60°C respectively.
(6) As the refining procedure, firing was applied for removing grassy smell. Then the leaves were cut and sieved with screens No. 9 and 10.
(7) A research was conducted to see the consumer preference. Forty-six% replied as favorable or relatively as in favorable, which indicates that the new tea is very marketable.
