江西紫阳工夫红茶加工工艺参数初探  

Preliminary Study on Process Parameter of Ziyang Congou Black Tea

作　　者：俞素琴[1] 汪松能[1] 倪立新[1] 汪文科[1] 王超敏[1] 

机构地区：[1]上饶职业技术学院婺源校区,江西婺源333200

出　　处：《中国茶叶加工》2012年第4期36-38,共3页China Tea Processing

摘　　要：用幼嫩鲜叶为试验原料,在试制高档红茶过程中,分别对萎凋叶含水量、揉捻时间和加压方式、发酵时间、干燥温度设置不同处理,以探索工艺指标。结果表明,较佳的工艺指标为:萎凋叶的含水量62%左右;揉捻70min,分两次揉,第一次揉捻不加压,第二次揉捻加压与松压交替进行;在室温24℃,相对湿度95%的条件下发酵180min;干燥毛火温度120℃左右,足火温度85℃。The young shoots were used as raw materials for development of high-grade tea. The moisture content of withering leaf, rolling time, pressure mode, fermenting time and drying temperatm~ were used to acquire the optimum processing condition as the technology index. The results showed that the optimum processing condition was obtained with 62% moisture content of withering leaf, 70 min for rolling （ twice rolling： no pressure of first rolling, while the second rolling with and without pressure in turn）, the fermenting time of 180 min under the conditions of room temperature of 24℃ and relative humidity of 95%. First drying temperature around 120℃, and second drying temperature of 85℃.

关 键 词：紫阳工夫红茶工艺指标 品质 

分 类 号：TS272.52[农业科学—茶叶生产加工]