机制龙井茶摊放与青锅工艺研究初报

Preliminary Study on the Technique of Withering and Enzyme inhibiting Process for Machine processed Longjing Tea

茶鲜叶原料适度摊放试验表明，用于机制龙井茶的鲜叶原料其失重率控制在１５．０％～１７．０％为最佳。对机制龙井茶青锅的投叶量与温度进行了正交试验和统计分析，结果表明：１００～１５０ｇ／槽的青锅投叶量和１７０℃左右的锅槽内壁温度，有利于青锅叶的色泽和扁平、挺直的外形的形成。对比试验结果表明，青锅时适量使用制茶专用油有利于改善机制龙井茶的形状和色泽。用于青锅作业的加压棒掌握在直径３ｃｍ、重量５００ｇ左右，加压时间控制在鲜叶投放３～５ｍｉｎ后进行，这样有利于青锅叶的成形和良好色泽的形成。

Withering tests of fresh leaves for machine processing Longjing Tea were carried out and the results showed that the best weight loss rate of the fresh leaves was 15 0 % ? ?7 0 % .Orthogonal tests on pan temperature and input of fresh leaves in the enzyme inohibiting process were carried out and the data were statistically analyzed.Results showed that it would be favorable to green color and flat and straight shape of the enzyme inhibitied leaves if the leaf input was between 100—150 g/trongh and the pan temperature in enzyme inhibiting process was controlled at about 170 ℃ .The comparative tests showed that it would be beneficial to green color and better appearance if the special oil for tea manufacture and the pressure stick with diameter of 3cm and weight of 500 g were used and the pressing beginning time was controlled at 3—5 min after the leaves being put in the pan.