Abstract: Orthogonal regression method was adopted to optimize the process of needle tea by 6CZZ-600 tea shape machine. The result showed that shaping temperature had a significantly effect on the content of tea polyphenol and chlorophyll, and leaf weight had a significantly effect on amino acid and chlorophyll, but the turning rate had little effected on them. The content of amino acid and soluble sugar increased first, and then declined according to the rising temperature, the content of tea polyphenol and chlorophyll declined all along. Too high temperature accelerated the reducing of chlorophyll, but shaping in low temperature would lead to a boring aroma. The content of tea polyphenol and chlorophyll declined according to the increasing of leaf weight, but the content of amino acid and soluble sugar increased first, and then declined. Too much leaf would lead to bad color of green tea, but too little could not achieve good quality of tightness and thinness. Combination the demand of excellent needle tea quality and the efficiency of producing, the optimized mechanical process of excellent needle green tea was: leaf weight was 100βg to 150βg per trough, at 90℃ to 110℃, rotate rate was 184βr/min to 192βr/min.

Key words: needle-shaped famous green tea, mechanical process, shaping process, quality