葛叶复合红茶及其制作工艺研究

Study on the Preparation Technology of Compound Black Tea

将葛叶和茶树芽叶,按春季2∶3质量比、夏季3∶2质量比进行复合,并应用自然萎凋→机械匀叶→热风萎凋→加压揉捻→振动解块→程控发酵→炒干滚形→电热制形→电磁固形→风选去杂→微波提香等工艺制作研究葛叶复合红茶及其加工方法。该工艺制成的葛叶复合红茶外形呈弯钩状,色泽乌润光亮,冲泡后汤色红黄清亮,不但含葛叶清香和红茶甜香,而且滋味鲜爽醇厚、回味甘甜,具有独特的葛茶品质风味,是一种大众化营养保健饮品。如此,不但加强了葛与茶植物资源高效利用,而且还可促进国家增税、企业增效、农民增收。

Study of black tea compound and its processing method is kudzu leaves and tea shoots,spring 2∶3 and summer3 ∶2 weight ratio of composite, and the application of natural withering, a mechanical uniform leaves Hot withering,pressurized twisting, oscillatory solutions, controlled fermentation block, fried dry roll shape, electric heating system electromagnetic solid, winnowing to miscellaneous, microwave titian production process. The process is made of kudzu leaf shape,concave,moist and shiny luster ukraine. After brewing liquor color yellow and clear,not only containing kudzu leaf fragrance and tea sweet and refreshing taste mellow, sweet aftertaste, with unique kudzu leaf quality and flavor is a popularization of nutrition and health drinks. This study not only strengthened the efficient use of Ge and tea plant resources,but also can promote the national tax increase,enterprise efficiency,farmers＇ income.