花香型工夫红茶的开发研究  

Research and Development of Floral Type Congou Black Tea

作　　者：黄怀生[1] 谭正初[1] 银霞[1] 粟本文[1] 郑红发[1] 赵熙[1] 梁国强[1] 

机构地区：[1]湖南省茶叶研究所,湖南长沙410125

出　　处：《中国茶叶加工》2012年第4期39-40,35,共3页China Tea Processing

摘　　要：为开发花香型工夫红茶,对品种选择和加工工艺进行初步研究。试验从9个湖南地方资源及部分外省品种中筛选出4个适制花香型工夫红茶的茶树品种和单株。在加工过程中,萎凋时用红外灯光照射,制得的工夫红茶带有花香,但花香持久性欠佳;原料选用具有一定成熟度的1芽2叶,有利于产品品质和香气的形成。Preliminary study of variety choice and processing technology was utilized to develop floral type congou black tea. Four varieties and resources of floral type congou black tea were screened as the improved variety from nine hunan local resources and other varieties. Experimental results showed that floral type congou black tea was processed by infrared withering, but the scent had poor durability. Tea materials with one bud two leaves were effectively used to improve qulity of tea products.

关 键 词：花香型 工夫红茶品种 萎凋 嫩度 

分 类 号：TS272.52[农业科学—茶叶生产加工]