高档祁门红茶初制加工技术

Preliminary Processing Technology of High-grade Keemun Black Tea

文章以单芽至一芽一叶初展鲜叶为原料,通过低温长时萎凋技术、轻压长时揉捻、控温控湿发酵以及锅炒造型等技术的创新,探索出适合高嫩度鲜叶原料加工的初制加工技术及工艺。这套工艺生产的高档祁红产品的外形和内质均得到了市场和消费者的认可。

Fresh tea leaves of single bud or a bud with a leaf in early development were used to process high-grade Keemun Black Tea in this paper.The technological innovations of low-temperature and long-term withering technology,gently pressure and long-term rolling,temperature and humidity-controlled fermentation,pot stir-frying shaping technology were carried out to explore the suitable preliminary processing technology for high-grade Keemun Black Tea.The appearance and infusion of high-grade Keemun Black Tea products processed by above technology have accepted the market and consumers qualification.