摘要
为改变传统的云南大叶绿茶香低味苦涩的品质通病,本研究综合了乌龙茶、蒸青、烘青3个工艺的相关工序,创新研究出适合云南大叶种鲜叶生产制造香高味醇绿茶的工艺:鲜叶处理→蒸汽杀青→脱水→揉捻→烘干.鲜叶处理:鲜叶先在弱日光下处理2h左右后移入室内(摊放过程中多次用手轻轻翻动),约再摊放2h至清花果香显露、失重率20%即杀青;烘干温度控制在90℃为佳.
In order to improve the quality of traditional Yuannan＇ s large leaf green tea that has lower aroma and bitter and astringent taste, integrating relative processes of 3 technologies of oolong tea, steaming green and baking（ drying）, the processing tech was innovated for the tea to produce high aroma and mellow taste. The processing is as the following： fresh leaf processing → steaming greenness → dehydration → kneading → drying （baking）. To process fresh leaf is firstly to place it under week sunlight for about 2h and then to move it indoor while gently hand stirring and turning many times. For about 2h latter, delicate fragrance of flower and fruit reveals and the rate of weight loss reaches 20%. Then steaming greenness can begin. It is better to control the drying temperature at 90℃.
出处
《贵州科学》
2008年第2期62-65,共4页
Guizhou Science
基金
云南省科技厅"十五"科技攻关项目(2001NG15)
关键词
大叶绿茶
茶叶加工
云南
large leaf green tea
tea processing
Yunnan
