揉捻工艺对夏茶品质影响之研究  

The effect of rolling process on the quality of summer tea

作　　者：束鲁燕[1] 汤一[1] 仇平 宋晓 龚淑英[1] 

机构地区：[1]浙江大学茶学系 [2]宁波东钱湖开发区福泉山茶场

出　　处：《茶叶》2010年第3期148-151,共4页Journal of Tea

基　　金：浙江省科技厅项目(编号:2007C12001)

摘　　要：本文以鸠坑种鲜叶为原料,研究不同嫩度和揉捻程度对夏茶品质的影响,设计三因素三水平实验,感官评定不同茶叶的品质,并测定冲泡茶汤的水浸出物含量。结果表明:采用一芽二叶的鲜叶原料,轻揉5min,重揉25min,所得成茶品质最优。Using Jiukeng cultivar as raw material,the effect of tendness and extent of twisting on summer tea quality was studied by the orthogonal experiments of three factors and three levels. The quality of summer tea was determined by sensory evaluation,and the water extract of tea liquor was measured as well. The results showed that the samples processed using shoots with one bud and two leaves by slightly rolling for 5min and then heavily rolling for 25min had the best quality.

关 键 词：揉捻 夏茶 水浸出物 感官审评 

分 类 号：TS272[农业科学—茶叶生产加工]