优质圣种南山黑茶生产技术工艺研究初报

Report on fine-quality Nanshan dark tea processing technology research

优质圣种南山黑茶是采用横县南山白毛茶树鲜叶,经杀青、揉捻、堆渥、干燥等过程制成毛茶,再经精制筛分、拣剔、拼配、后发酵、汽蒸、紧压、陈化,其成品即为圣种南山黑茶,是在顶级六堡茶"四金钱"创制工艺的基础上,揉合高新科技加工技术制作,加工工艺有创新性突破,产品达高端品质。可在十年内完成"红、浓、醇"的品质要求,较六堡茶传统加工需3—5年才能形成的品质,加快了2—4年,经济效益较高。

Fine-quality Nanshan dark tea is processed with Hengxian Baimao fresh tea leaves in several procedures, which is based on the＂Sijinqian＂Liubao Tea technology, combined with new processing methods and reaches to high-quality level. By means of this processing technology, the tea can reach to the requirements of＂red, strong and mellow＂within one year, compared with 3-5 years＇ traditional processing period of＂iubao Tea＂, which is faster by 2-4 years with higher economic benefits.