Objective To optimize the processing technique of “Three cups of incense” tea with different grades and research its quality. Methods Superfine tea and the secondary tea were tracked and studied to monitor and optimize the parameters of each process, then their sensory evaluation and physical and chemical composition were analyzed. Results Stalls, fixing, rolling and drying process of superfine tea and secondary tea were optimized, the quality characteristics of high fragrance and mellow taste were achieved by refinement processing of twice rolling and fourth drying. The amino acid content of superfine tea and fresh degree of the tea soup was higher. The tea polyphenols and caffeine contents of secondary tea were higher, and tasted mellower than superfine tea. Conclusion The theoretical basis is provided for the development of the processing technology of “Three cups of incense” tea..
标题：不同等级“三杯香”茶加工工艺优化与品质研究
英文标题：Optimization of processing technique of “Three cups of incense” tea with different grades and research its quality
