Ren Min;He Chunlei;Huang Xu;Li Shukui;Liu Chuanli;Ya'an Polytechnic College;Tibetan Tea Industry Engineering and Technology Research Center;College of Horticulture,Sichuan Agricultural University;Tea Research Institute,Chinese Academy of Agricultural Sciences;

dry-wet heat treatment;;finished green tea;;non-fermented tea;;light fermented tea;;yellow tea

In order to improve the drinking value of summer and autumn green tea,improve the flavor defects,storage time limitation,backlog and other pressing problems,the use of dry-wet heat treatment measures,non-fermented green tea to light fermented yellow tea,improve quality,change quality characteristics,prolong storage time.Temperature,moisture and time were taken as single factors to test,and the optimum factor parameters were obtained.Yellow tea was produced by optimum factor parameters,and compared with traditional yellow tea produced by damp-heat effect,sensory evaluation and physical and chemical data were compared.The experimental results show that it is feasible to produce yellow tea by dry-wet heat treatment.When the temperature is 75 ℃,water content is 8%,and duration is 6 h,yellow tea has remarkable characteristics and the quality is the best.