两种揉捻转速在“绿宝石”茶加工中的对比试验

Effects of two kinds of rotational speed of rub twist on the quality of emerald tea processing

通过设置揉捻机的两种转速,研究揉捻转速对"绿宝石"茶加工中的影响作用。结果表明:慢揉处理,芽叶完整较好,细胞破碎率低,成品茶外形优于快揉处理,更能满足"绿宝石"茶的品质要求;"绿宝石"茶的成形与揉捻转速关系不大,成形的关键工艺是做形,慢揉处理成品茶制率高于快揉处理。

Two kinds of rotational speed of rubbed twist machine were used to investigate the effect on the quality of emerald tea in the current work. The result indicated that the bud leaf integrity is better when the rubs processing was slower, and can satisfy quality. The emerald tea request rub twists when the cell percent- age of damage to be low. The formation of emerald tea was limitedly related to the rotational speed. The key factor was shaping, and slow rub processing may enhance the commercial rate in comparison with the quick one.