摘要
对利用绿副茶改制红碎茶的工艺进行了研究。结果表明 :将鲜叶萎凋至含水量为 6 8± 2 %后 ,磨碎 ,与加适量水的绿副茶按鲜叶∶干茶 =2∶ 5的比例混合 ,发酵叶含水量 6 8± 5 %发酵 ,发酵叶温度控制在 30± 5℃ ,发酵一定时间后 ,造粒、干燥即可得到红碎茶的合格产品。
Technique for processing black tea using green tea by prioducts was studied. The results showed that fresh green tea leaves were withered to a moisture contents of 68±2% and cut. The cut leaves were then mixed with hydrated green tea byproducts in a ratio of quotas fresh leaf to 5 quotas of green tea by products. The mixed leaves were adjusted to a moisture content of 68±5% and fermented at 50±5℃. The fermented leaves were then granualated and dried.
出处
《茶叶》
2003年第1期28-32,共5页
Journal of Tea
关键词
红碎茶
绿副茶
萎凋叶
发酵
改制
加工工艺
Broken black tea
green tea by products
withered leaves
fermentation
