Abstract: For enhancing the quality of drying green tea, especially guarantee green tea green embellish appearance, the test of following drying process were carried out: using low-temperature vacuum drying combined with hot air to drying green tea after it rolled, take traditional hot air drying and vacuum freeze drying as controls, comprehensive evaluation of the indicators such as chlorophyll, tea-polyphenol, amino acids, effective ingredients preservation degree, green tea sensory quality and energy consumption. The results show that the combined drying technology of green tea got higher score in appearance, aroma and infused leaf than the traditional hot air drying, especially in appearance has obvious advantages in color of dry tea. At the same time, the comprehensive quality is higher than that of frozen vacuum drying process. The energy consumption of combined drying technology lies between hot air drying and freeze vacuum drying.

Key words: green tea, combined Low-temperature vacuum and hot-air drying, freeze vacuum drying, hot-air drying, quality