金山螺毫的工艺与品质

Processing and Quality of Jinshan Luohao Tea

对金山螺毫的工艺流程及作业指标进行筛选,并对最佳工艺进行批量生产的品质稳定性作了考察,结果表明,采制技术可归纳为精选芽叶、适度摊放、高温杀青、清风保绿、轻揉保毫、初烘去水、锅炒整形、搓团提毫和足干增香等9道工序。本文还提出了金山螺毫茶采制操作要点及作业技术指标,为金山螺毫茶开发生产提供了可行的技术参数。

The process procedures and operation indexes of Jinshan Luohao(JSLH)were selected,and the quality stability of a batch of process could be summarined as to nine steps as follows:carefully choosing tea buds and leaves,spreading out moderately,de-enzyming at high temperature,holding green under breeze, well-rolled leaves by soft rolling,desiccating by pre-baking,model by pan-firing,showing tea fine hairs by twisting balls and adding aroma by full-dried.The noticeable operational steps and technological indexes for the plucking and processing of JSLH were also presented,providing pratical technical indexes and guidances for the production and development of JSLH.