复揉技术对都匀毛尖茶品质的影响  

Effect of Further Rolling Technology on Quality of Duyun Maojian Tea

作　　者：潘科 莫从信 郑文佳 胡华健 何萍 

机构地区：[1]贵州省茶叶研究所,贵州湄潭564100 [2]都匀供销茶叶有限责任公司,贵州都匀558000

出　　处：《贵州农业科学》2011年第10期169-171,共3页Guizhou Agricultural Sciences

基　　金：贵州省重大专项资金项目"贵州茶产业关键技术研究与产业化示范"[黔科合重大专项字(2008)6015];贵州省科技基金项目"绿茶杀青新技术及其应用研究"[黔科合J字(2008)2075];贵州省优秀青年科技人才专项资金项目"名优绿茶工业化初加工技术研究"[黔科合人字(2009)06]

摘　　要：为探究复揉技术对都匀毛尖茶品质的影响,以指导都匀毛尖茶的生产,进行了复揉技术对都匀毛尖茶品质的影响试验。结果表明:复揉处理茶样条索较紧结,较弯曲,色泽较绿润,毫较显,形状得分91,色泽得分96,匀整度得分93,外形品质平均得分93.3,与对照(不复揉)处理茶叶差异不大,但复揉处理茶叶的内质优于对照。An experiment was conducted to study the effects of further rolling technology on quality of Duyun Maojian tea.The results showed that the tight degree of further-rolling leaves was higher than the control with tight knot of green and significant cents,the shape score was 91,color score was 96,leveling degree score was 93 and the average score of the shape quality was 93.3,but not significantly different with CK.The internal quality of the further rolling treatment was better than CK.

关 键 词：都匀毛尖茶 复揉 品质 

分 类 号：S226[农业科学—农业机械化工程]