小叶苦丁红茶萎调与不萎调对比试验

Contrast Experiment of Withering and Accumulation of Lobular Bitter Butyl Black Tea

萎调是红茶加工的基础工序,为了探索小叶苦丁红茶萎调与不萎调对揉捻工序和对品质的影响,设置不萎调A和萎调B,分别测定对揉捻工序的影响作用。试验结果和成品茶感官审评结果表明:经过萎调的成型率高于不萎调,细胞破损率萎调大于不萎调,碎末率萎调低于不萎调,成品茶总体品质萎调高于不萎调。

Withering is a fundamental process for black tea making. Group A of accumulation and group B of withering are set to determine the effect on the process of kneading and entwisting so as to explore the effect of withering and accumulation of lobular bitter butyl black tea on the process and on the quality. The results of experiment and sense assessment show that that withering is higher than accumulation in the respects of shaping rate, cell damage rate and general tea quality, but lower than accumulation for the dust rate.