机采与手采鲜叶加工平水日铸茶工艺、品质及成本比较研究

A comparison research of technology,quality and cost of between machine picking and Hand picking Pingshui Rizhu tea

在相同生产时间,对机采与手采鲜叶按连续化颗粒型加工工艺技术生产平水日铸茶,对生产的茶叶品质进行感官审评、成本进行比较分析,比较两种采摘模式下的加工方法、茶叶品质和经济效益。结果表明,机采鲜叶在嫩度与匀整度上明显低于手采鲜叶;可采用相同的初加工工艺与技术参数进行加工;机采毛茶品质由于含梗量与嫩度的原因在外形与叶底上感官审评得分略低于手采毛茶,但在香气与滋味上接近、有的甚至还稍优于手采毛茶,综合品质两者接近;精加工后两者品质更趋一致。在生产成本与得率上,每公斤机采茶的成本比手采茶低36.22%,得率低25.48%,经济效益高约21.30%。

This article discusses the processing method,quality and economic performance of Pingshui Rizhu tea,which was produced by continuous particle tea processing technology in the same period of time using machine picking（ MP） and hand picking（ HP） fresh tea leaves,through sensory evaluation and comparison of the cost during tea processing. The results show that the fresh tea leaves from MP are obviously less tender and neat than those from HP,and can be produced by same processing method and technical parameters. The appearance and foliage fundus of primary tea made from MP are inferior to those from HP because of its high content of stem and low tenderness,but approach or even better on aroma and flavor compared to HP,and the overall quality of both are close. Moreover,the cost and receiving rate of processing machine picking tea are 36. 22% and 25. 48% less than hand picking tea,respectively,and 21. 30% higher on economic performance.