摘要
为了提高三杯香绿茶产品竞争力,规范茶叶加工,研究通过对泰顺三杯香绿茶传统工艺的调研,结合当前市场对于绿茶品质风味的需求,从冷却回潮、揉捻、滚炒提香三个工序进行试验改进,通过感官审评进行比较研究,优化了当前三杯香绿茶加工工艺及参数,提高了三杯香绿茶的干茶绿度、成条率及香气品质。研究旨在规范三杯香绿茶加工,提高产品市场竞争力。
In order to improve the competitiveness of“San Bei Xiang”green tea products and standardize its tea processing,this article investigated the traditional process of Taishun“San Bei Xiang”green tea to improve the tea processing with cooling,rolling,and roll-roasting based on the current market demand for green tea quality and flavor.Through the sensory evaluation,we optimize the current processing process and parameters of“San Bei Xiang”green tea and improve its green,strip rate and aroma quality.This study aims to standardize its processing technique and improve its market competitiveness.
作者
肖志鹏
谢细和
王家鹏
唐小林
范起业
XIAO Zhipeng;XIE Xihe;WANG Jiapeng;TANG Xiaolin;FAN Qiye(Hangzhou Tea Research Institute,CHINA COOP,Hangzhou 310016,China;Zhejiang Key Laboratory of Transboundary Applied Technology for Tea Resource,Hangzhou 310016,China;Zhejiang Tailong Tea Co.,Ltd.,Wenzhou 325500,China)
出处
《中国茶叶加工》
2024年第1期19-23,共5页
China Tea Processing
基金
浙江省科技计划项目(2022C02075)。
关键词
三杯香绿茶
加工工艺
冷却回潮
揉捻
滚炒
“San Bei Xiang”green tea
Processing technique
Cooling
Rolling
Roll-roasting
