摘要
为提高岩茶副茶的利用率,本研究以肉桂品种特级岩茶副茶为原料,开发一款适合普通消费者饮用的挂耳岩茶包。通过单因素试验和正交试验研究发现,采用比容为4 mL·g^(-1)的副茶、投茶5 g、注水200 mL、浸泡20 s后,挂耳茶包茶汤香气馥郁、持久,滋味具有高端肉桂品质特征。该挂耳茶包加工方法简单易行,冲泡方便,可有效促进武夷岩茶产区的副茶利用率。
A teabag product was developed to utilize the otherwise discard material in processing the famed rock tea.The byproduct with a specific volume of 4mL/g was used.After a single factor orthogonal experiment and sensory evaluation,the 5g net weight teabag steeped with 200mL boiling water for 20s that yielded a cup of strong,lasting fragrant with a hint of cinnamon note tea was selected to be the finalized prototype.Producing the teabag product was simple.It could effectively maximize the raw material utilization and considerably reduce the waste disposal for the rock tea industry.
作者
刘菲
LIU Fei(Fujian Yongganhua Tea Co., Ltd, Fuzhou, Fujian 350001, China)
出处
《茶叶学报》
2021年第1期11-15,共5页
Acta Tea Sinica
基金
吴成建技能大师工作室技术服务团队(T202007103)。
关键词
挂耳茶包
岩茶
感官评价
teabag
rock tea
sensory evaluation
