福建扁形绿茶加工工艺对品质的影响  

Effects of Process on Qualities of The Flat-shape Green Tea in Fujian Province

作　　者：郭雅玲[1] 赖凌凌[1] 

机构地区：[1]福建农林大学园艺学院茶叶研究所,福州市350002

出　　处：《中国农机化》2012年第5期83-86,共4页Chinese Agricul Tural Mechanization

基　　金：名特优乌龙茶;绿茶初加工技术研究与示范(2004NZ02-5)

摘　　要：本文对福建省扁形绿茶不同产区的主要工艺流程进行分析比较,结果表明:⑴摊放工艺对提升扁形绿茶干茶外形和叶底的色泽品质有利,并能显著降低茶多酚的总量,减少茶汤苦涩味;⑵用扁茶杀青成形机青锅促成鲜嫩香味品质,品质稳定性优于手工青锅;⑶扁茶成形机辉锅有助栗香品质的形成,但滋味收敛性不如手工辉锅;⑷不同地区能够针对加工机械不同的工作原理、工艺参数等选用适制性强的品种和采摘标准,成茶基本体现当地的品种和工艺特色。The main process procedures of flat-shape green tea in different producing areas of Fujian province were analyzed and compared. The results showed that： （1） spreading was a useful stage, by which the color quality of appearance and infused tea leaves of flat-shape green tea could be improved and the content of tea polyphenol was significantly reduced so as to eliminate the bitter astringent taste; （2） the flat- shape green tea fixed with a machine called ＂bian cha sha qing cheng xing ji＂ was characterized by umami in taste and fresh and tender in aroma, also the steady of its quality was better than hand-fixed green tea; （3） the flat-shape green tea dried with the ＂bian cha sha qing cheng xing ji＂ had chestnut flavor in aroma, while the hand-dried tea was heavier and thicker in taste; （4） according to different working principles and parameters of different process machines, proper species and picking standards were chosen, and the prepared tea represented the characteristic of local species and processes.

关 键 词：扁形绿茶 摊放 青锅 辉锅 机械加工 

分 类 号：S571.1[农业科学—茶叶生产加工]