“金萱”品种花香绿茶的加工工艺研究

The study on processing technology of fragrance green tea for Jin xuan variety

【目的】为提高夏秋茶品质与经济效益提供技术参考。【方法】以乌龙茶茶树品种"金萱"夏秋茶鲜叶为原料,研究不同杀青方式,不同摇青次数,不同摊放、做青时间等处理对花香绿茶品质的影响。【结果】蒸汽杀青处理的样品香气花香明显、味醇含香;夏茶摇青1次,摊放、做青时间9h,花香浓,滋味醇爽含香;秋茶不摇青,摊放、做青时间9h,花香浓郁、鲜灵,味鲜醇、含香。【结论】蒸汽杀青比滚筒杀青更能发挥金萱品种天然的花香香气。用金萱品种加工花香绿茶,夏茶摇青1次,秋茶不摇青有利品质形成。

【Objective】To provide thetechnique reference fortea qualityand economic benefitwhich harvestin summer and autumnseason.【Method】Conducted comparing treatment,applying the freshtea leavesof ＂ Jin Xuan＂ of Oolong tea varietyharvestedin summer and autumnseason as raw material, study on thedifferent treatment methodimpacting on the quality of green tea,including： rolling and drying technologies, leaves rotation,spreading, fine manipulation;【Results】The samples with better smell and tastewhichbe processing by follows treatment：firstly,steaming blanching;second,for summer leaves,leaves rotationone time, processing 9 hours including spreadingand fine manipulation;third, for autumnleaves,don autumners/lenovo/App Daleaves rotation,processing 9 hours including spreading and fine manipulation.【Conclusion】Thestudy show thatthe processing of steaming is betterthan rolling and drying,for developing the nature smell of Jinxuan variety.Forprocessing the fragrance green tea of Jinxuan variety, to insure the good quality,leaves rotation one timefor summer leaves,whilethe contraryfor autumn leaves.