Abstract:

Baked tea is one of the specialties of the minority areas in the Yunnan Province, which has a distinctive tea culture. In order to determine the influence of baking time and baking utensils on the Wa nationality’s tea quality, and to further its popularization, experiments were conducted on sundried green tea. The experiments tested clay, papyrus, and iron paneled pots, which are often used by Wa people, under two different baking times, at three different baking temperatures. The results showed that the tea baked in papyrus was superior to that in iron panel; 250℃ was the most favorable baking temperature; and the tea quality was not affected, either by baking for ten minutes or fifteen minutes.