Green Tea Fixation and Drying

Green tea, known as unfermented tea, is a popular beverage in the world. 5000 years ago, people pluck fresh tea leaves and exposure to sun to dry. Green tea is also recognized as herbal medicine treat from depression to headache. Based on the experiment and practice, green tea is reputed to be benefit in some areas like cancer, infection, high cholesterol and impaired immune function.

The more important of green tea is the flavor and smell. Unraveling incredible variety of tastes, textures and aromas of your favorite tea is a good way to start a new day. Studies have shown that almost 85% of what we taste is actually due to what we smell. Therefore, how to retain tea original smell and aroma is the most important stage in the tea making process. The primary processing of green tea are fixation, rolling and drying. As the time goes by, few traditional processing methods still remain today, more people initiate to use new drying method and solution instead of conventional hot air and steaming etc. The traditional green tea drying and fixation methods has some disadvantages such as low efficiency, burning coal make much pollution, frequently maintenance as the complicated system, inconsistence of tea quality.

Fuzhou University and Beijing University work together to carry about an experiment about the new drying technologies influence on green tea. The experiment is investigated by comparing to four drying solution hot air (AD), vacuum drying(VD), microwave drying(MD) and microwave vacuum drying(MVD). There are two tables showing the difference for four drying methods.

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