花香型红茶红螺春加工新技术研究  

Research of new processing technology of fragrant Hongluochun black tea

作　　者：赖兆祥[1] 苗爱清[1] 孙世利[1] 庞式[1] 黄国资[1] 吴家尧[1] 

机构地区：[1]广东省农科院茶叶研究所,广东英德513000

出　　处：《广东农业科学》2010年第10期120-121,共2页Guangdong Agricultural Sciences

基　　金：广东省农业科学院支撑计划项目(07-支撑-38)

摘　　要：介绍了花香型红茶红螺春的加工新技术,包括鲜叶采摘、晒青、做青、萎凋、揉捻、发酵、初烘、做形、干燥等技术要点,研究了不同做青强度、发酵时间及不同初烘温度对成茶品质的影响。In the paper,the new processing technology of fragrant Hongluochun black tea was introduced,including harvesting of tea leaves,sunning green,making green,withering,rolling,fermentation,first drying,grading and drying.Meanwhile,effects of different green-strength,fermentation time and first drying temperature on quality of dry black tea were explored.

关 键 词：花香 红螺春 红茶 加工 

分 类 号：TS272.59[农业科学—茶叶生产加工]