红碎茶初制工艺参数的优化设计

Optimization of Processing Parameters for Black Tea

采用优化设计对红碎茶初制过程中5个参数进行了研究。结果表明,发酵温度对品质影响最大,其次是发酵时间,发酵叶厚,萎凋时间,揉捻时间。试验原料经16h萎凋,试验揉捻20.8min。摊叶 2.5 cm,在18．2℃下发酵75 min制出红碎茶品质最好。

Five processing parameters were studied using optimum design. The result showed that the fermenting-temper-ature was the most important factor, then the fermenting time, thickness of leavies, withering time, rubbing time. Withering for 14 h and rubbing for 20. 8 min combined with thichness of 2. 5 cm of leavies and temperature of 18. 2℃, fermenting for 75 min was found to result in an optimum process for the fresh leavies used in the study.