“萱花银毫”名茶制作工艺研究

STUDY ON THE MANUFACTURING TECHNOLOGY OF THE FAMOUS TEA "XUANHUA YINHAO

以不同茶树品种鲜叶为原料,研究制定“萱花银毫”名茶的制作工艺流程.结果表明,采用鲜叶摊放→杀青→初揉→烘二青→复抒→ 做形一烘干为其最佳工艺流程;工艺的关键技术特点是增加摊放工序,离锅揉抢,以烘代炒.卷曲形名茶鲜叶原料要求芽叶嫩绿、柔软,多茸毛,茶多酚含量较低,氨基酸含量较高;适制品种为福丁大白茶和早白尖等中、小叶类型茶树良种.

A study on the manufacturing technology of the famous tea 'Xuanhua Yinhao' used the material leaves of different tea varieties was conducted. The results showed that the optimum technological process was:spreading the fresh leaves——killing green——first rolling making green base——second rolling——shapinggreen——stoving. The key techniques of this technology were to add the spreading process,rolling out off thepan and replaced frying by stoving. The suitable variety was the mesophyll or microphyll typic tea varieties, such as Fuding Dabaicha or Zaobaijian, their bud and leaf is tender and green and has more pubsences, the content of tea polyphenol is lower and amino acid is higher.