乌龙茶的机械振动摇青  

Application of Mechanical Vibration in the Rocking Process of Oolong Tea

作　　者：金心怡[1] 吉克温[1] 郭雅玲[1] 

机构地区：[1]福建农业大学

出　　处：《茶叶科学》1994年第2期149-154,共6页Journal of Tea Science

摘　　要：利用高频率振动源，使青叶轻、快、匀地摩擦碰撞，叶缘细胞适度损伤和茶多酚酶促氧化。振动摇青的生产率比手工摇青提高３一４倍，相当于滚筒摇青机生产率的６５％一８０％，但其做青质量和毛茶品质均比滚筒摇青有显著提高，而接近手工摇青。By using high frequency mechanical vibration,the slight,brisk and even friction and collision betweenwithered leaves could be achieved in the rocking process, resulting in the proper injury of the leaf margin tis-sue and the oxidation of polyphenols. The rocking by mechanical vibration got 4一5times productivity as thatby the orthodox method, or 65%一80%as that by the rolling rocking machines. The vibration rocking pro-duced much better quality of Oolong Tea than the rolling rocking, or similar quality as the orthodox rocking.

关 键 词：乌龙茶 机械振动 摇青 

分 类 号：TS272.59[农业科学—茶叶生产加工]