优质绿茶生产的理论与实践 IV湖南绿茶品质特点和关键加工技术  

The Characteristics and Key Processing Technology of Hunan Green Tea

作　　者：郑红发[1] 李赛君[1] 黄怀生[1] 常硕其[1] 袁英芳[1] 黄仲先[2] 

机构地区：[1]湖南省茶叶研究所,长沙410125 [2]湖南省农业科学院,长沙410125

出　　处：《茶叶通讯》2009年第1期3-6,10,共5页Journal of Tea Communication

摘　　要：湖南绿茶品质特点表现为EGCG含量高、滋味浓,品质缺陷为颜色容易发黄。绿茶的干茶色泽、汤色和叶底的绿色分别与茶叶品质存在正相关。湖南优质绿茶加工保绿的关键技术在于适当摊青、充分杀青、快速摊凉、适度揉捻、及时干燥和低温贮藏。Characteristics of the Hunan green tea quality is enriching EGCG and thick flavor, but yellow is the defects in color of the quality.h is positive correlation between the color of dry tea,liquor color and infused tea leaves with the quality of green tea.The key to keeping green during the processing of Hunan quality green tea is appropriate stalling,full fixation ,rapid cold ,moderate rolling, timely drying and cold storage.

关 键 词：湖南 绿茶 品质特点 加工技术 

分 类 号：TS272.3[农业科学—茶叶生产加工] TS272.59[轻工技术与工程—农产品加工及贮藏工程]