影响六堡茶金花形成的因子

The Factors Effecting the Formation of Golden Flower Fungus of Liupao Tea

六堡茶属于篓装后发酵黑茶,具有红、浓、陈、醇品质四绝,优者有槟榔香味,间有＂金花＂。渥堆是形成＂六堡茶＂独特品质的关键工序,湿热条件及微生物的作用,共同促进了六堡茶独特的品质。一般蒸压成较大规格的篓装,蒸压紧密,蒸压前茶叶含水量控制在16%~18%,蒸压形成后存放环境温度控制在25±2℃,湿度78%~82%,茶叶含水量控制在16%~20%,茶叶温度30±2℃,较易发花。

Liupao tea is post-fermentation dark-tea in basket.,It is characterized by red,concentrated,aged and mellow.There has fragrant of areca and golden flower in the better tea,the key step in traditional processing is post-fermentation which can form the quality of Liupao tea.The hygrothermal conditions and microorganism in post-fermentation make the Liupao tea have special quality.It is boiled tightly in an autoclave,water content in the tea control 16 to 18 percent before autoclave,it deposited at the ambient temperature（25±2） degree,moisture content at 78~82 percent,we control the water content at 16 to 20 percent and temperature（30±2） degree of the tea which is easy to be Formed golden flower Fungus.