摘要
本文总结了绿茶手工炒制技术操作规程,包括适用范围、规范性引用文件、术语和定义、基本加工条件、鲜叶要求、手工扁形茶加工工艺、手工卷曲形茶加工工艺、手工针形茶加工工艺和贮藏等方面内容,以期为绿茶手工炒制提供参考。
Thisarticle provides the reference for hand-making green tea, the regulations includesscope, normative files, terms and definitions, basic processing technique, requirements of fresh leaves, manual process for shape of flat, curly or needlelike, plus storage.
作者
刘海洋
陆路
严成俊
徐金花
Liu Haiyang;Lu Lu;Yan Chengjun;Xu Jinhua(Jiangsu Vocational College of Agriculture and Forestry,Jurong 212400,China;Jiangsu Minyuan Tea Sci-Technology Development Co.,Ltd.,Jurong 212404,China)
出处
《现代食品》
2019年第1期154-157,167,共5页
Modern Food
关键词
手工炒制绿茶
扁形茶
卷曲形茶
针形茶
操作规程
Hand-fried green tea
Flat tea
Curlshaped tea
Needlelike tea
Operating procedures
