In the verdant tea gardens of Wujiatai village, Xuan’en County, Hubei Province, a groundbreaking study led by ZHANG Rongxiang and his team from Huazhong Agricultural University is revolutionizing the way roasted green tea is processed. The research, published in ‘Shipin Kexue’ (Food Science), delves into the intricate dance between traditional roasting and modern roller frying, unveiling a method that could significantly enhance the quality of roasted green tea.
The study, a collaborative effort involving experts from Huazhong Agricultural University, Enshi Polytechnic, and Xuan’en County Wu Tai Chang Chen Tea Co. Ltd., employed an orthogonal array design to scrutinize the impact of various roller frying parameters on tea quality. The team meticulously analyzed 32 physicochemical indexes, distilling them into five principal components that collectively explained a staggering 90.06% of the total variance. This comprehensive approach allowed the researchers to pinpoint the optimal processing parameters.
“Our findings indicate that introducing roller frying to the tea-making process can significantly enhance the quality of roasted green tea,” said ZHANG Rongxiang, the lead author of the study. “The sensory scores for appearance, aroma, taste, and waste improved remarkably, and the astringency was notably reduced.”
The optimized parameters—roller roasting temperature of (150 ± 5) ℃, feeding 2 kg of tea shoots, and retaining 25% water after frying—were determined using principal component analysis (PCA) and main effect analysis. These conditions not only elevated the sensory attributes but also improved the uniformity and tightness of the tea strips.
The commercial implications of this research are vast. For tea producers, adopting roller frying could mean higher quality products, potentially commanding premium prices in the market. For consumers, this translates to a superior tea-drinking experience, with enhanced aromas, flavors, and reduced astringency.
But the impact of this research extends beyond the tea industry. The methodology employed—combining traditional practices with modern analytical techniques—could serve as a blueprint for other agricultural sectors. The integration of roller frying and roasting, optimized through rigorous scientific analysis, demonstrates a harmonious blend of tradition and innovation. This approach could inspire similar advancements in other food processing industries, driving quality improvements and market differentiation.
As the tea industry continues to evolve, this study by ZHANG Rongxiang and his team opens new avenues for exploration. The integration of roller frying into the tea-making process is not just a technological upgrade; it’s a testament to the power of interdisciplinary research in transforming traditional practices. With further refinement and adoption, this method could set new benchmarks for quality in the tea industry, influencing consumer preferences and market trends globally.