Quality change of Hakka roasted green tea in continuous production process

To analyze the change of quality of roasted green tea in continuous production line, provide the theoretical basement for continuous and standardized mode of Hakka roasted green, the change of main quality ingredients was analyzed on real-time in the whole process, taking Jinxuan as the material. The main quality biochemical components changed significantly in the seven procedures in the process. The ingredients contents including tea polyphenols, free amino acid, soluble sugar, caffeine and non-ester catechins, had a downward trend generally, while total catechins and ester-catechins increased. The Hakka roasted green tea by the production line had the same quality with that by hand. Withering, fixation and the first roasting were the key processes in the production for Hakka roasted green. For modern Hakka roasted green tea, the three procedures including withering, fixation and the first roasting were needed to control and focus on.