针形栀子花茶窨制工艺研究  

STUDY ON SCENTING TECHNOLOGY FOR NEEDLE-SHAPED GRADENIA JASMINOIDES SCENTED TEA

作　　者：袁林颖[1] 周正科[1] 钟映富[1] 高飞虎[1] 

机构地区：[1]重庆市茶叶研究所,重庆永川402160

出　　处：《西南农业大学学报（自然科学版）》2004年第5期659-661,共3页Journal of Southwest Agricultural University

基　　金：重庆市科委攻关资助项目(03-7836)

摘　　要：采用针形茶坯窨制栀子花茶,对鲜花的不同开放度、配花量、窨花时间、不同窨次以及复火温度等因素进行了研究。结果表明:栀子鲜花以初开带萼为最好;一窨次下花量以每50kg茶坯15kg左右鲜花为宜;一窨次时间以19h左右为佳;窨制工艺采用连二窨间隔烘焙窨制的三段连窨一提(六窨一提),总的配花比为茶坯/花之比1/1.5,复火温度头连窨后以90℃左右、二连窨后以80℃左右、三连窨后提花之前以70℃左右较好。此工艺窨制的针形栀子花茶花香浓郁持久,香气鲜灵,滋味鲜浓,汤色淡黄明亮。The influencing factors for Gradenia jasminoides scented tea processing were studied with needle-shaped basic tea. Initially blooming G. jasminoides flowers with calyx were most preferable. For each scenting, the most desirable ratio of basic tea to G. jasminoides flower was 50 kg:15 kg with a scenting duration of 19 h. The technology of six scenting processes and one jacquard weave was adopted in the study. The total tea/flower ratio was 1 ∶1.5. The first, second and final cure temperature was 90℃, 80℃ and 70℃, respectively. The scented tea thus processed was characterized by lasting rich and fresh aroma, fresh and thick taste and tender-yellow and bright liquor.

关 键 词：针形栀子花茶 窨制工艺 因素 品质 

分 类 号：S571.1[农业科学—茶叶生产加工]