发酵和渥堆联用技术对红茶品质的影响研究

Study on the Effect of Fermentation and Piling on the Quality of Black Tea

为了开发出高茶黄素含量,同时滋味又相对醇和的高品质红茶,实验采用发酵和渥堆联用新技术来进行加工,发现在红茶制作过程中通过适度短时(2.5 h)发酵后,再在初干后通过汽蒸渥堆处理(20 h),红茶产品中茶黄素含量比传统提高25%以上,滋味也得到明显的醇化。

In order to develop rich content of flavonoids, and mellow taste high quality black tea, the experiment used fermentation and piling new technology. The result showed with steam piling treatment （20h） after relatively short fermentation and primary dry, the flavonoids content increase more than 25% and the taste is mellower that relatively short fermentation （2.5h）.