红茶发酵技术研究进展

Headway of the studies on the fermentation technology of blacd tea

红茶发酵是影响红茶品质的关键工序。阐述了温度、湿度、通气量、pH等因素对红茶发酵的影响和如何控制发酵过程中诸技术因子。同时对三种发酵理论 (传统发酵理论、变温发酵理论和茶鲜叶匀桨悬浮发酵理论 )作了简要比较。最后提出技术探讨.

Fermentation is the key process that affects the quality of blacd tea.The effects of the factors such as temperature,humidity,ventilating.pH value etc.on fermentation of black tea and how to control the factors in fermentation progress were carried out.The fermettation theories(tradition fermentation theory,fermentation theory by changing temperature and the suspension fermented theory of tea leaf homogenate)were comprised in brief.Technology inquiry ...