针螺茶的研制与开发报告  

Manufacture of Zhenluo tea and its development

作　　者：杜起洪 

机构地区：[1]三明市农业局茶叶站,福建三明365000

出　　处：《福建农业学报》2004年第2期85-89,共5页Fujian Journal of Agricultural Sciences

基　　金：福建省丰收项目(2000-11)

摘　　要：研究针螺茶的适制品种和最优工艺,并对品质进行感官鉴定和卫生检测,比较分析开发生产针螺茶的增值效益,认为福云6号是制作针螺茶的理想品种,利用国优良种福云6号开发生产针螺茶是进一步发挥该品种市场潜力的有效途径;参试品种的农残含量均低于国家限量标准;比较全手工制作、半机制和基本机制3种工艺组合,认为采用3种不同工艺制作的针螺茶,其品质均较上乘,各具特色,但从工艺成本评价,基本机制工艺组合(机制工作量75％以上)更适用于规模化生产针螺茶。Varieties suitable for Zhenluo tea were studied and the best processing technique was developed. The quality of tea was evaluated by sense method. BHC.DDT.Cu and Pb contents in tea were also analyzed. The results showed that Fuyun 6 was an ideal variety for making Zhenluo tea. Using Fuyun 6 to produce Zhenluo tea would be one effective way to exert its benefit potential. The contents of chemical residue in the tested varieties were less than the national limited standard. The techniques of hand-made, half machine-made and machine-made were compared, the quality of Zhenluo tea made by all the three technics were high and possess their own characteristic, but machine-made technique was the most suitable for make Zhenluo tea.

关 键 词：针螺茶 研制技术 产品开发 感官鉴定 卫生检测 

分 类 号：S571.1[农业科学—茶叶生产加工] TS272.5[农业科学—作物学]