Enhancing Summer Tea Quality Through Integrated Shaking, Freezing, and Rolling Processing

One of the main factors constraining the growth of the tea business is the low use rate of summer tea. To enhance the utilization rate and improve the quality of summer tea, this study innovatively integrated shaking, freezing, and rolling into the traditional process- ing methods of white tea. Processing parameters were optimized through single-factor experiments combined with an L9(34) orthogonal experimental design. The quality of sum- mer teas was systematically evaluated using sensory...