Effect of controlling modes of Zuoqing conditions on quality of Oolong tea

In order to reduce the costs of investment and energy and to improve the air quality, on-line air parameters and some physiological indexes of green leaf in two different types of Zuoqing conditions were determined, i.e., constant temperature and constant wind; constant temperature and windless. The experiment indicated that, in the blast environment, the leaf layer relative humidity was reduced greatly, and that the air quality, the stoma conduct of leaf, dehydration rate, respiratory rate, products of soaking row tea, free amino acids increased. The quality of Oolong tea made in the blast environment was superior to that made in the other. The controlling parameters in spring were as follows: the temperature is 22～25℃, the relative humidity is 70%～80%,the average wind speed is 0.2 m/s during the early stage of Zuoqing process.