China Tea Processing 

Abstract: The paper reviews the sources,chemical composition,the current study of Comprehensive utilization of used waste lea leaves waste and applicable technology.The prospect and the value of using the tea waste was discussed, especially the character of adsorption.

Abstract: The effect of different withering treatments on quality and chemical constituents of Shandong oolong tea was investigated by using Jinxuan species as fresh tea material. The results showed that the appropriate withering method was the indoor-withering for oolong tea in Shandong province with low air moisture, meanwhile moisture content of the leaves by solar- withering decreased significantly and was difficult to control. By sensory evaluation, we found that the tea by indoor-withering had typical aroma and taste characteristic of oolong tea, and its quality was much better than that of tea by solar-withering. Chemical analysis indicated that content of tea polyphenols in oolong tea, which underwent solar withering for 15 min, was higher than any other treatments. The content of amino acid, soluble sugar,flavone in oolong tea, which was solar withering for 30 min, was the highest, but the contents of water extract and caffeine revealed no significant differences. The major content of aroma constituents of oolong tea with indoor- withering was higher than solar-withering. Meanwhile, the content of nerolidol, one of the important components in oolong tea,decreased by solar withering with time going by.

Abstract: The effects of tea polyphenols on the growth of Lactobacillus bulgaricus was studied by determining the number of bacterium and the acid-producing ability.The results show that the inhibiting effect of tea polyphenols on Lactobacillus bulgaricus grown in milk decreased as the contents of tea polyphenols decreasing.As the contents of tea polyphenols increase,the number of bacteria increases but then decreases at the same fermentation time,and the number of Lactobacillus bulgaricus reaches the largest at the content of tea polyphenols of 2.0 g/L.As the fermentation time increases,the acidity of milk increases gradually at the same content of tea polyphenols at the beginning,while it is going to be stable later.When the content of tea polyphenols is 2.0 g/L,the acidity is the highest.During the late fermentation period,the morphology of Lactobacillus bulgaricus is very unstable and a large of them decays.When the content of tea polyphenols is over high,the acid-producing ability of Lactobacillus bulgaricus is decreased and the color of yogurt is affected by the color of tea polyphenols.

Abstract: This paper investigates the effect of five fixation methods(microwave, pan-fired, baking, steaming,water boiling) on yellow tea quality The result shows that different fixation methods affect the biochemical components and sensory qualities of the tea in different ways Dry heat fixation is beneficial for shaping, humid heat fixation is conducive to the formation of dry tea quality characteristics of yellow tea Steaming fixation method is the best which produces tea with lasting and strong rice crust aroma It has mellow and thick flavor, while the brewed tea leaves show yellow and bright In conclusion, steaming is the best fixation method for the Shandong yellow tea