遂昌细嫩红茶加工技术

Processing Technology of Suichang Black Tea

遂昌是全国八大眉茶出口县之一,茶产业是丽水的农业支柱产业之一。细嫩红茶加工技术的研制是优化地区茶类结构,提高茶产品市场竞争力的有效手段,有助于提高茶叶生产的经济效益。其主要工艺技术为萎凋,把鲜叶放在热风萎凋槽,33~34℃热鼓风萎凋8~12 h;揉捻,掌握轻重轻原则,切勿重压,时间控制在2~4 h;发酵,发酵篮发酵2.5~3 h,中间翻动一次;毛火干燥,热风温度110~120℃,时间1.5 h;提香,80~90℃慢烘8~9 h。制得细嫩红茶紧细乌润、香高味醇,回甘持久,汤色橙红明亮、叶底细而柔软。

Suichang tea industry is one of the pillar industries of agriculture in Lishui, which makes it one of the eight major Mee Tea export counties in the country. The development of Black Tea processing technology can optimize the tea area structure, improve the market competitiveness of tea products and increase the economic benefits of tea production. The main processing technology of Suichang Black Tea was withering-rolling-fermentation-drying-fragrance treatment. After hot air withering for 8~12 h in the withering trough tunnels with the temperature of 33~34 ℃, the leaves were rolled in order of light-heavy-light for about 2~4 h. Fermentation was in a basket for 2.5~3 h, turning once. Then the leaves were dried with hot air（ 110~120 ℃） for 1.5 h. At last, dried with the temperature 80~90 ℃ for 8~9 h as a fragrance treatment. The final product should be curl, black bloom, highly flavored, orange red liquid color with soft, fine and tender securinega.