摘要
以秋季机采叶为原料,采用不同加工处理,制作微波固样和毛茶,对其进行感官审评和理化分析,探讨不同加工技术对绿茶品质的影响。结果表明,对于不同调温调湿摊青处理,以轻摇加重而次数较少者效果为佳;在晒青失水率5%、摊青温度18～20℃、湿度76%～80%、时间14 h、轻摇三次并共计360 s加工条件下,机采秋季绿茶的香气和滋味品质最好。
Tea leaves plucked by machine in autumn were manufactured by different processing treatments.The influence of different processing methods on green tea quality was evaluated by sensory evaluation and chemical analysis.It shows that moisture content decreased by 5% after withering in the sun and materials spread for 14h at temperature of 18-20℃ and relative humidity of 76%-80% during which they were rotated three times for 360s had the best aroma and taste.
出处
《茶叶》
2011年第1期6-10,共5页
Journal of Tea
基金
浙江省科技厅重点资助项目(项目编号2
007C12001)
关键词
秋季绿茶
调温调湿摊青
轻摇
感官审评
理化分析
Autumn green tea
spreading under controlled temperature and humidity
light rotating
sensory evaluation
physical and chemical analysis
