云南大叶种特色绿茶绿牡丹加工工艺研究初报

Dayezhong characterized Green Peony of Green Tea A Preliminary Study of the Processing Technics of Yunnan

茶鲜叶在适度杀青的条件下 ,从揉捻程度、捆绑位置、加压造型等几个对绿牡丹外形、内质影响较大的方面作了对比试验研究 ,结果表明 :揉捻 5min ,有利茶条条索紧直。在 1芽 2叶或 1芽 3叶揉捻叶中从第 2叶处捆绑对绿牡丹美观、轻巧的外形形成有利。做型过程中加压 5 0kg ,有利于绿牡丹扁平。

Under the condition of moderate degree ferment killing of fresh tea leaves, to conduct a comparative experiment of the extent of twisting, the position of binding, pressure adding and mould making, which have great impact on the figuration and endoplasm of green peony. As the result indicates, 5?min twisting is necessary for a tight and straight shape. For the two or three leave buds of twisted leaves, a binding under the second leave is essential to form a light and good looking figuration of green peony. In the context of the formation, 50?kg of pressure are required for flat and tight figuration and fine taste.