不同工艺、不同辉锅方式对龙井茶品质的影响研究  

Influences of Different Roasting Processes in Different Technologies on the Quality of Longjing Tea

作　　者：师大亮[1] 余继忠[1] 刘晓红 郭敏明[1] 张伟[1] 

机构地区：[1]杭州市农业科学研究院茶叶研究所,杭州311115 [2]甘肃文县城关中学,甘肃文县746400

出　　处：《西南师范大学学报（自然科学版）》2010年第5期173-177,共5页Journal of Southwest China Normal University(Natural Science Edition)

基　　金：杭州市科技局院所专项资助(20080732N07)

摘　　要：通过对龙井茶两种加工工艺、3种辉锅方式、手工辅助辉锅作对照的不同样品的比较分析,结果表明:两种工艺流程以第二条加工工艺为佳,即经过理条后的加工工艺优于未经理条工艺,两种工艺手工辅助辉锅方式所制干茶差异不明显;辉锅试验结果表明:八角滚桶机优于其他两种辉锅设备,也优于手工辅助辉锅;最佳辉锅参数为222,即采用第二条工艺,八角形滚桶色辉锅机辉锅,投叶量3.5～4 kg,160℃25 min+200℃15 min.The quality of Longjing tea samples was analyzed and compared which were processed with two processing technologies and three roasting methods,with hand-assisted roasting process as the control.The processing technology with tea carding appeared better than the processing technology without carding and the two kinds of hand-assisted roasting process tested showed no significant difference in dry tea quality.The roasting experimental results showed that the octagon drying drum rolling machine performed better than the other two roasting machines,and was superior to hand-assisted roasting.The optimum combination of roasting parameters was processing technology with tea carding plus octagon drying drum rolling machine plus 3.5～4 kg of tea leaf investment＋160 ℃ 25 min ＋200 ℃ 15 min.

关 键 词：加工工艺 辉锅 八角滚桶机 

分 类 号：TS272.4[农业科学—茶叶生产加工]