Paper Title
Processing Quality Rice Leaf Tea Under Artificial Light Control

Abstract
To assess the effects of light quality on 6 variety rice seedlings of Oryza sativa Linn. for develop the green tea product. Investigate the %germination for consistency of rice seedling per area. Using 14 days after germination of 3 white seed cultivars RD10, Thai Pathumthani fragrant, Khao Dawk Mali 105 and 3 red seed cultivars, RD69, Black Jasmin rice and Black Gluten Rice. The Biomass, the beneficial health chemical composition, The Impact health chemical composition and Questionnaire of the selected tea were observed. The methods of green tea processing were studied in order to find out the most suitable way to produce green tea product under light quality control. The results showed that green tea products from all 6 rice cultivars were almost similar in term of color and size. The selected green tea was Khao Dawk Mali 105 under red light condition which was greater aroma taste and β-glucan (2.7 g.100g-1.), with the lower content of tannin (0.191±0.02 mg.Kg-1) and caffeine (71.5±0.00 ppm.)than others.In conclusion the influences of LED light quality to rice seedlings green tea grown in a semi-closed system have seem to be clear to effect of the product contents. 201 persons were selected to drink trial Khao Dawk Mali 105 rice tea include of students, government officials, businessmen, housewives and private entrepreneurs. There were 22.8 percent coffee drinkers, 21.1 percent tea drinkers and 55.7 percent daily-drink. The results have shown that they were satisfactory in safe and useful of products(4.48±0.68). The score of 4.51±0.72 liked the smells and the most prominent features (4.12±0.79and 4.05±0.89) respectively. It is unique in the packaging and could be become to market product of the value of 3.81±0.72 Index terms - Processing, quality, rice leaf tea, artificial light