梅占品种美人茶加工技术探究

Study on the Processing Technology of Beauty Tea of‘Meizhan’

美人茶由小贯小绿叶蝉刺吸过的茶鲜叶加工制成,具有独特的果香蜜韵。选用小贯小绿叶蝉轻度刺吸、明显刺吸、重度刺吸的一芽一叶和一芽二叶梅占鲜叶制成美人茶,其中由重度刺吸梅占鲜叶制成的美人茶品质最为优异。文章总结美人茶加工工艺如下:美人茶加工偏重萎凋,萎凋方式为日光萎凋和室内萎凋相结合,萎凋程度以萎凋叶减重25%~30%为宜;做青采用手工翻青和机械摇青相结合的方式,发酵程度75%左右;杀青后回润10~15 min,用台式揉捻机辅以包揉机做形;以78℃初烘180 min,7~15 d后复火提香。采用该工艺制作的美人茶外形犹如花朵,白毫显露,红、黄、褐、白相间;汤色呈浅琥珀色、清澈明亮;具独特的兰花香、熟果香、蜜香,滋味醇厚、蜜韵显;叶底舒展、鲜活、橙红。

Beauty tea ismade fromthe fresh leaves sucked byEmpoasca onukii,and has a unique fruity fragrance and honey charm.One bud,one leaf and two leaves ofMeizhan with slight,obvious and severe stinging were selected tomake Beauty tea,among which the quality of Beauty tea made of Meizhan fresh leaves with severe stinging was the best.This paper summarized the following techniques:the Beauty tea processing focused on withering,with a combination of sun withering and indoor withering.The degree of withering is recommended to reduce the weight of withered leaves by 25%to 30%.The bruising and aerating are combined with manual and mechanical shaking,with a fermentation degree of about 75%.After the enzyme inactivation,let it run for 10 to 15min and use a table kneadingmachine supplemented by the kneading machine tomake shape.Bake at 78℃for 180min,and then reheat for 7 to 15 days to enhance fragrance.The Beauty tea made by this process has a flower like appearance,with white pekoe,alternating red,yellow,brown and white.The soup has a light amber color and is clear and bright,with a unique orchid,ripe fruit and honey aroma,with a rich and mellow taste and a distinct honey flavor.The leaf bottom is stretched,fresh and orange red.