花香型桂热2号黄茶的研制

Development of Flowery Yellow Tea Guire-2

[目的]研究花香型桂热2号黄茶的加工工艺,为广西黄茶加工提供技术支持,丰富广西区内黄茶种类。[方法]使用桂热2号茶树品种一芽一叶为原料,比较不同加工工艺(传统工艺和创新工艺),以确定花香型桂热2号黄茶的加工工艺和技术参数。[结果]适合加工花香型桂热2号黄茶的加工工艺为:鲜叶→萎凋→杀青→初闷→揉捻→整形理条→复闷→智能烘干→提香;关键技术参数为:萎凋原料失水率25%～35%;杀青4～7 min,杀青温度180～220℃;初闷温度为25～35℃,使用速包布初次闷黄,初闷时间2～4 h;整形理条,理条温度70～90℃,整形时间5～8 min,使用速包布再次闷黄,闷黄时间2～4 h;智能烘干温度为60～70℃,烘干时间为90～120 min;提香温度为85～90℃,提香时间为30～40 min。[结论]采用新工艺生产的花香型桂热2号黄茶外形芽头肥硕显毫、杏黄亮,汤色浅橙黄亮,花香、毫香甜香清长,滋味浓醇,鲜爽含芳,叶底肥硕、绿黄、匀较亮。

[Objective]The processing technology of flowery yellow tea Guire-2 was studied to enrich the variety and process technology of yellow tea in Guangxi.[Method]Using fresh tea leaves of Guire-2 with one leaf and a bud as raw material,differet processes(traditional craft and new craft)were compared to research the processing technology and technical parameters.[Result]Finalize new standard process:fresh leaves→witherling→water-removing→heaping for yellowing→rolling→shaping→heaping for yellowing again→drying→fragrance-improving.The key parameters were as follow:witherling driage 25%-35%;water-removing temperature 180-220℃for 4-7 min;first time heaping for yellowing temperature 25-35℃for 2-4 h;shaping temperature 70-90℃for 5-8 min;the second time heaping for yellowing 2-4 h;drying temperature 60-70℃for 90-120 min;fragrance-improving temperature 85-90℃for 30-40 min.[Conclusion]The flowery yellow tea Guire-2 made by new process have the characteristic of bud head,apricot yellow,and a light orange-yellow soup.The floral fragrance is sweet and fragrant.The taste is rich,fresh and aromatic,and the leaves are fat and green-yellow,even and bright.