摘要
对古树茶手工加工、小型机械加工过程中鲜叶投放量以及杀青温度对成品茶品质的影响进行了研究。结果表明,手工加工时杀青温度为185～210℃、鲜叶投放量为0.75 kg/锅的综合品质最好;小型机械加工时杀青温度为290～300℃、鲜叶投放量为25 kg/h的综合品质最好。
The influence of putting on quantity of fresh leaves and fixing temperature on quality of tea during ancient tea tree hand processing and small machine processing were studied. The results showed that the best tea comprehensive quality can be obtained in the condition of fixing temperature is 185～210℃, putting on quantity of fresh leaves is 0.75 kg/pot during hand processing; and fixing temperature is 290～300℃, putting on quantity of fresh leaves is 25 kg/h during machine processing.
出处
《湖南农业科学》
2015年第3期76-78,81,共4页
Hunan Agricultural Sciences
基金
贵州省教育厅自然科学人才团队建设项目
关键词
古树茶
投叶量
杀青温度
ancient tea tree
putting on quantity of fresh leaves
fixation temperature
