优质清香型闽南水仙茶生产的关键技术

Key processing techniques of faint-scent Minnan Shuixian tea

闽南水仙茶是一种半发酵茶,系中国名茶。清香型闽南水仙茶产制技术自成一格,其外形和香气与传统浓香型闽南水仙茶截然不同。优质的鲜叶原料是清香型闽南水仙茶优良品质形成的重要基础。优质清香型闽南水仙茶初制关键技术为:做青要求轻晒青、轻摇青、薄摊青、长凉青、轻发酵;杀青做到高温、少量、杀匀、杀透、杀足;包揉做到回潮、包揉、速成球、保鲜保绿、快速成形;烘焙要求低温干燥、文火慢焙,保持色泽和香气。

Minnan Shuixian, a famous tea brand in China, belongs to semi-fermented tea. Its distinctive production and manufacturing techniques create special falnt-scent and lovely shape, which are quite different from the tea products of orthodox type. Fresh leaves of high quality are the vital foundation of forming excellent quality of faint scent. This paper provides key techniques for the processing of the tea product of Minnan Shnixian, which include slight withering, rocking, fermentation in fine manipulation; high-temperature, small amount, uniformity and entirety in de-enzyming; rapid shaping, keeping fresh and green in wrapping; low-temperature, dry-air, soft-fire, keeping color and aroma in drying.