加压方法对机制龙井茶品质的影响

Effect of Ways of Pressing on the Quality Machine - processed Longjing Tea

在其它加工工艺一致的条件下,对机制龙井茶过程中不同的加压进行试验研究和数据的统计分析,结果表明:青锅时,用里硬外软、直径3.0-3.5cm、重量400-500g/根的加压棒,开始加压时间当投叶量为100g/槽时3分钟后,当投叶量为150-200g/槽时4-5分钟后有利于青锅叶翠绿色泽和扁平、挺直外形的形成;辉锅时,以直径为3.0cm,重量先400g/根后250g/根,这一加压方法有利于机制龙井茶品质的形成。

Study on the ways of pressing in the process of machine - processing Longjing Tea under the same of other processing conditions and the data were statistically analyzed. Result showed that it would be favorable to green color and flat and straight shape of the enzyme ~ inhibited leaves if the pressure - stick of outer soft and inside hard with the diameter of 3.0 - 3. 5cm and the weight of 400 - 500g stick was used, and the time of pressing beginning was controlled in 3min when the input of leaves was 100g/trough, and in 4 - 5min when the inputs of leaves was 150 - 200g/trough after the leaves being put in the pan during the enzyme- inhibiting process, and that it would be good for machine - processing Longjing Tea quality if pressing - ways which was the Pressure - stick with diameter of 3.0cm and weight from 400g/stick to 250g/stick was used during the roasting process.