桂林三青茶加工工艺研究  

A research on Guilin "Sanqing" tea ’s processing technology

作　　者：韦静峰[1] 苏敏[1] 

机构地区：[1]广西桂林茶叶科学研究所,桂林市541004

出　　处：《广西农学报》2009年第2期46-48,共3页Journal of Guangxi Agriculture

基　　金：广西科技厅基本科研业务费专项项目:"六堡茶"发花"技术的研究";"有机茶标准化栽培关键技术研究与示范"(桂科攻0537007-3)

摘　　要：根据广西茶叶产业的发展现状与生产实际,结合蒸青绿茶的加工工艺及品质特点,分析桂林三青茶的产地环境条件、品种、鲜叶原料以及产品质量特征要求等,提出三青茶从鲜叶采摘、摊放、杀青、揉捻、毛火、提毫、复火等工序,运用过热蒸汽复合杀青新技术工艺及相关成套设备,能有效提高绿茶质量和改善夏茶品质,使成品茶品质达到"三绿"。Based on the situation and production condition of Guangxi tea industry,integrated with green tea＇s processing technology and quality features,this paper has analyzed Guilin ＂Sanqing＂tea＇s growth environment, varieties, raw materials and quality demand; proposed a series of processing procedures by using advanced technology and equipments, which can promote the green tea＇s quality and summer tea＇s taste to reach the standards of ＂three greens＂.

关 键 词：桂林三青茶 品质 加工工艺 

分 类 号：S571[农业科学—作物学]