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Processing technology for gamma-aminobutyric acid tea passes expert appraisal

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The "gamma-aminobutyric acid tea processing technology," successfully researched under the leadership of Dr. Lin Zhi of the Tea Research Institute of the Chinese Academy of Agricultural Sciences, recently passed an expert appraisal organized by the Zhejiang Provincial Department of Science and Technology. The appraisal committee listened to the project team's technical research report, evaluated the tea samples, and after careful deliberation unanimously concluded that the technology is comprehensive and systematic, contains multiple innovations, fills a domestic gap, and ranks at the international leading level in similar research. The main research results achieved are as follows: 1. For the first time, 7 tea plant varieties suitable for processing gamma-aminobutyric acid tea were screened out, and the

The "gamma-aminobutyric acid tea processing technology," successfully researched under the leadership of Dr. Lin Zhi of the Tea Research Institute of the Chinese Academy of Agricultural Sciences, recently passed an expert appraisal organized by the Zhejiang Provincial Department of Science and Technology.

The appraisal committee listened to the project team's technical research report, evaluated the tea samples, and after careful deliberation unanimously concluded that the technology is comprehensive and systematic, contains multiple innovations, fills a domestic gap, and ranks at the international leading level in similar research. The main research results achieved are as follows:

1. For the first time, 7 tea plant varieties suitable for processing gamma-aminobutyric acid tea were screened out, and the fresh leaf picking standard was determined as new shoots with one bud and three or four leaves.

2. A vacuum anaerobic treatment technology for fresh tea leaves and a processing technique for high-quality gamma-aminobutyric acid green tea were proposed, as well as an alternating vacuum anaerobic/aerobic treatment technology for fresh tea leaves and a processing technique for high-quality gamma-aminobutyric acid black tea, which can significantly increase the gamma-aminobutyric acid content in tea leaves; the process parameters are reliable and the technology is highly mature.

3. The products have good sensory quality characteristics and no "green off-odor." The gamma-aminobutyric acid content of green tea is greater than 2.5 mg/g (up to 6.62 mg, 2 to 3 times that of similar Japanese products); that of black tea is greater than 2.0 mg/g (up to 4.13 mg/g).

4. The successfully developed vacuum anaerobic treatment machine for fresh tea leaves is the first of its kind both domestically and internationally, laying a good foundation for the industrial production of gamma-aminobutyric acid tea.

5. The technology has already been applied in demonstrative batch production in Zhejiang, Anhui, and other places, with stable product quality and obvious economic benefits.

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