安溪梅占乌龙茶传统初制技术探讨

Discussion on the Traditional Primary Processing Technology of Anxi Meizhan Oolong Tea

梅占,又名大叶梅占、高脚乌龙,原产于福建省安溪县芦田镇,是安溪六大名茶之一。梅占适应性强、产量较高,在不同产地适制各种茶类,制乌龙茶花香独特、品质较佳。近年来,随着安溪茶产业的深入发展和消费者传统口味的回归,安溪梅占乌龙茶在我国一些茶叶销区受到市场青睐,其传统初制技术再次引起安溪制茶人士的关注。文章从萎凋、做青、炒青、揉烘四个阶段梳理安溪梅占乌龙茶的传统初制技术,以期为生产技术人员提供指导。

Meizhan, known as high feet Oolong tea, originating in Lutian Town, Anxi, Fujian Province, which is one of the six famous Anxi tea. Anxi Meizhan has the strong adaptability, high yield and suitable for processing all kinds of tea in different places. Its productions are of unique aroma and high quality. In recent years, with the development of Anxi tea industries and the return of the traditional taste of consumers, Anxi Meizhan is very popular in the China＇s tea market. The traditional technology aroused Anxi tea parties＇ attention once again. Author summarized traditional primary processing technologies of Anxi Meizhan Oolong Tea,, from withering, green-making,roasting, rolling to baking, to provide guidance for technical staff.