梅占品种加工红茶工艺探讨

A Technology Discussion on Making Black Tea with Meizhan(Camellia sinensis)

本文介绍了以梅占品种加工红茶的工艺,以"重萎凋,偏轻发酵,文焙火"为宜。与黄棪、福云6号、菜茶采制的红茶进行对比,感官审评结果为紧细重实毫显,甜香、花香浓郁,汤色红亮,滋味浓爽带花香、甘香可口,叶底肥壮红亮,品质优异。

In this paper, we explored the processing technique of black tea made from Meizhan（Camellia sinensis）in Youxi County, and concluded the more suitable techniques, namely heavy wilting, bias light fermenting, and low-temperature and long roasting. Compared with the same type of products made from Huangdan（Camellia sinensis）, Fuyun 6（Camellia sinensis） and Caicha （Camellia sinensis）, sensory evaluation indicated that the black tea possessed the high quality of tight-heavy and tippy appearance outside, sweet and fragrance aroma, red and bright soup, heavy and brisk taste with flowery flavour, bold and bright securinega.