卷曲红茶手工炒制技术要领

Technical Essentials of Hand-made by Stir-fried Curly Black Tea

卷曲红茶的手工炒制主要有萎凋、揉捻、发酵和干燥4个工序。各工序的时长、温度、湿度、厚度以及压力等相关参数控制直接影响手工红茶的品质。文章从手工红茶萎凋方式、揉捻手法、发酵程度、分段干燥等关键点的适度指标进行炒制要领的研究和总结,通过此卷曲类红茶手工炒制的总结和提炼以期为卷曲红茶手工炒制人员提供参考。

The curly black tea of hand-made by stir-fried mainly includes four processes:withering,rolling,fermentation and drying.Each process of the time,temperature,humidity,thickness and pressure of directly affects the good quality of hand-made black tea.This article studied and summarized the key points of frying black tea,such as the withering mode,rolling technique,degree of fer‐mentation,subsection drying and so on,in order to provide reference for the workers of hand-made curly black tea.