Absrtact: Drying, as an important process of tea preliminary processing, is of great significance to the formation of sensory quality of tea. During the drying process, under the action of heat and force, with the continuous loss of water, the physical characteristics and internal substance components of the processed products change dramatically, thus forming the unique sensory quality of tea.
This paper expounds the principles and characteristics of various drying technologies for primary tea production in China, points out the trend that microwave drying equipment will develop from single technology to combined application technology, and points out that the basic research of new combined drying technology and on-line detection technology of moisture content in drying products should be improved, which will provide some development ideas for the research and development of new tea drying machinery and future tea drying technology.
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