提高扁形名茶品质的工艺途径

TECHNICAL PROCEDURES FOR IMPROVING THE QUALITY OF FAMOUS FLAT-SHAPED TEA

研究了不同茶树品种加工扁形名茶的适制性，不同鲜叶摊放程度和不同加工工艺对扁形名茶品质的影响及其生化机制。结果表明，福鼎大白茶、蜀永３号、南江大叶茶等５个茶树品种为扁形名茶的适制品种。其中，福鼎大白茶和蜀永３号为＂翠绿披毫＂型扁形名茶的最适制品种。鲜对适度摊放，可提高扁形名茶氨基酸、可溶性糖、水浸出物等生化成份含量和茶叶品质。当摊放叶含水量为７１％左右时，成茶含有较高的氨基酸等生化成分，其茶叶品质最佳；半烘炒工艺加工的扁形名茶好于烘青工艺和全炒青工艺。

The processing suitability for flat-shaped famous tea with different tea varieties, the effects of different spreading time for fresh leaves and different processing technology on quality of famous flat-shaped tea and their biochemiscal mechanisms were studied. Results showed that 5 tea varieties, Fuding Dabei .tea. Zhuyong 3. Nanjiang Daye tea etc. were suitable for processing the famous flat-shaped famous tea and Fuding Dabei tea, Zhu yong 3 was the most suitable type for flat-shaped famous tea for its bright green colour and more pubesences. Contents of amino acid, soluble sugar, water extract etc and the quality of famous flat - shaped tea could be raised after spreading fresh leaves with proper time. When water content of spreaded fresh leaves was 71 %. the contents of amino acid etc in famous flat-shaped tea were higher than that in other treatments and the tea quality was the best and it was thought to be the best spreading time in the study. The quality of famous flat-shaped tea processed with half-roasting technology was better than that processed with either baking or fullroasting technology, so it was thought to be the best technology for processing famous flat-shaped tea. The series products of famous flat-shaped tea developed and processed by us with this technique have achieved the famous product prizes at the international, state and province levels, and have gained remarkable social and economic profit.