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Abstract
ABSTRACT
Of the three main types of tea, green tea is a minimally oxidized and non-fermented tea. In this study, some technical factors of withering, enzyme inactivation, rollingand drying of tea processing process affecting water content, soluble dry matter, tannins and sensory quality of green tea were investigated. The results showed that green tea products made from Truoi tea in Phu Loc, Thua Thien Hue province have good quality when withering tea at room temperature (30 - 35oC) for 2 hours; enzyme inactivation at a temperature of 160℃, for 2 minutes; led for 12 minutes and dried in 3 stages to improve tea quality at 90℃ - 160℃ - 90℃, corresponding to 3-time points of 25 minutes -15 minutes - 60 minutes. Green tea products have a moisture content of 4.97%; tannins of 5.83% of dry matter; soluble substance of 28.33% of dry matter; with aroma, reducing the pungentness and the acrid taste of tea.