Fine manipulation is the key step during the Oolong tea process. The aroma and taste of Oolong tea were brought out from the step which is repeatedly and alternately rocking and airing. The traditional fine manipulation of Oolong tea is“rocking and airing in different place”with air-conditioning in south Fujian. The process by which tea leaves are put into a mechanical cylinder by turns is called the rocking technique. Then tea leaves are laid into a sieve in an air-conditioned room in what is called an airing technique. The traditional fine manipulation wastes much labor consumption and the3 working posture was difficult to adapt with the spreading and moving of leaves by workers due to the need to carry out the rocking and airing techniques in different place. A larger area and more energy were wasted in the air-conditioning room, and conditions are difficult even. In order to solve those problems, new vibrating fine manipulation (VFM) equipment was developed. The equipment has the combined capability of rocking, airing and environment control techniques. It consisted of the power system, vibrating device, and environment control system. The power system consisted of the power source and eccentric, which could provide driving force to vibrating tea leaves. The vibrating device was composed of a vibrating basket, including a vibrated grid and the static cabinet. Moreover, it could provide spaces for vibrating and airing. The environment regulation system consisted of temperature and humidity adjusted devices including new wind installation and air pipelines, which could provide suitable environmental conditions for the fine manipulation process. The environment regulating performance test of the equipment (ZQ) was investigated with the Tieguanyin variety in spring and summer. The study used the traditional fine manipulation technique with air-conditioning (CK) as a check in south Fujian. ZQ1-Vibrating and airing all selected air conveying high gear. ZQ2-Vibrating selected air conveying high gear, and airing at low. ZQ3-Vibrating and airing all selected air conveying low gear. The results showed that it could effectively control the environment parameters. The velocity of the airflow was controlled at 0.46-0.64 m/s between the tea layers, according to breeze requirements (0.5 m/s). Meanwhile the air temperature was regulated between 22℃ and 24℃. It was significantly lower than the temperature of the natural fine manipulation environment in spring (P<0.05). Moreover air relative humidity was regulated between 60% and 80%. It was significantly lower than the humidity of the natural fine manipulation environment in spring (P<0.05). CO2 volume fraction was controlled between 300 and 400μl/L. It was significantly lower than the air-conditioning fine manipulation environment in summer (P<0.01). The results showed that the equipment takes advantages of working posture comfort, labor and energy saving. The quality of vibrating fine manipulation raw tea was significantly better than the traditional tea (P<0.01). In conclusion, the working posture discomfort of six is only 1/3 in contrast with the traditional method. Then labor and energy consumption with the new equipment is only 1/2 in contrast with the traditional method. The results could provide the technical basis for continuous, clean, standardized processing of Oolong tea.% 为了解决闽南乌龙茶传统“摇晾分置式”做青中作业姿势难适应，用工量大，能耗高的问题，该文研制了一种集振动摇青、晾青、做青环境控制为一体的振动做青设备，该设备由动力系统、振青装置、环境控制系统组成。并使用该设备进行了振动做青环境调控性能试验，试验表明，该设备可有效控制做青过程青叶层气流速度0.46～0.64 m/s，符合0.5 m/s的微风要求，气温稳定在22～24℃，显著低于春茶自然做青环境温度；空气相对湿度60%～80%，极显著低于春茶自然做青环境湿度；CO2体积分数300～400μL/L，极显著低于空调做青环境CO2体积分数。振动做青毛茶品质极显著优于传统做青方式，不舒适性为6级的作业姿势仅为传统做青的1/3，节省劳力50%，节省能耗50%。研究结果可为实现闽南乌龙茶连续化、清洁化、标准化初加工提供参考。
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