Effect of different drying heating sources on quality of brewed green tea

Abstract The development of product quality is one of the most critical factors in the industry because rate changes can result in changes in the selling value of the product. Tea processing in the industry is generally a quality analysis process before the product is marketed. Analyzing the quality of brewing in green tea is carried out when the tea is dry and then brewed to specific standards. The tea drying process is carried out using a dryer. The dryer and the fuel used significantly affect the quality of the tea before it is marketed. In this study, green tea brewing quality was tested based on dryer fuels, such as Taiwan element electric (P1), element electric (P2), wood fuel (P3), jumbo wood fuel (P4), gas fuel + element (P5), and fuel gas (P6). This study uses the factorial Randomized Block Design (RAK) method; if it has a significant effect, the BNT will be further tested. The results of this study indicate that the perfect color was found in the dryer with elemental electric with a score of 2.84 (yellowish), and the best taste was found in the gas + element dryer with a score of 2.48 (good). The steeping dregs were the brightest found in the dryer, with an electric element score of 2.34.