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Titian Xiufeng tea was a kind of curl-strip famous green tea which was processed from Yunnan Dayezhong tea in Honghe municipality, Yunan province. It is developed by Hua Zhong Agriculture University. Through studying suitability and the processing technology of large leaf tea, discussing the variation mechanism of biochemistry components during processing, the technical process and its parameter were confirmed, the mechanizing processing technique was carried into effect, the standard was drawn up. The results were as follow:1. Research of suitability for processingThe same leaves were processed into natual-shaped tea, flat-shaped tea, strip-shaped tea, curl- shaped tea, needle-shaped tea. The results illustrated that natual-shaped tea was coarse and lax, strip-shaped tea was coarse, flat -shaped tea was wide and long, and needle-shape tea was coarse and long . But if we improve in rolling technology and shaping technology, needle-shape tea was tight, slender, round, straight. Organoleptic evaluation of curl- shaped tea illustrated that the appearance was tighten and fine, colour was green, pekoe was more which was similar to the green tea made from Xiaoyezhong. According to the suitability principle of fresh leaf, it was regarded that the strip-shaped tea was suited to develop superior green tea in Honghe municipality.2. The variation mechanism of biochemistry components during processingThe technics flow could be confirmed as: Fresh leaf— withering — de-enzyming — rolling(roller) — first drying — shaping and drying — improving aroma. Variations on the contents of main biochemistry components during processing were researched. Results showed that the content of chlorophyll decreased, that of amino acids and soluble sugar increased first and then decreased, the green hue decreased. The increase of amino acids and soluble sugar in later period were helpful to the forming of aroma substance. Tea polyphenols and the catechins contents decreased, in which the EGCG and ECG contents decreased significantly, and the EGC, C and EC contents increased. So it was important for good quality of Titian Xiufeng tea to select reasonable processing technology and proper technics parameter.3. Research of processing technologyWithering experiment was designed to research the influence of different withering time (0h、 3h、 6h、 9h、 12h) on the quality of Titian Xiufeng tea. The result showed that
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