广东岭头单丛茶嫩采鲜叶加工技术  

The Processing Technology of Lingtoudancong Oolong Tea from Tender Fresh Leaves

作　　者：陈远合[1] 

机构地区：[1]广东省汕头市林业科学研究所,广东汕头515041

出　　处：《中国茶叶加工》2012年第4期41-43,45,共4页China Tea Processing

摘　　要：本文介绍广东省乌龙茶区的主栽品种岭头单丛茶,鲜叶采摘标准由采摘中开面至大开面改为采摘小开面至中开面,以及相应的加工技术。广东岭头单丛茶嫩采鲜叶加工技术分为萎凋、摇青、杀青、揉捻、烘焙、拣剔、炖火等七个工序。其中摇青工序前期需均匀轻碰、松放、薄摊,发酵程度相对较轻,后期发酵时间延长,摇青次数增多,发酵程度相对较重。Lingtoudancong Oolong tea was the main variety of Oolong tea in Guangdong. This paper provided the new view on changing the traditional picking standard and the corresponding processing technology. The new picking standard described which was picking fresh leaves from small to middle unfolding instead of middle to large unfolding. The corresponding processing technology included withering, leaf shaking, de-enzyming, rolling, baking, trimming and drying. Fermentation of leaves was relatively light at the early stage but heavy at later stage with more times of shaking leaves.

关 键 词：岭头单丛茶 中开面 小开面 加工技术发酵 

分 类 号：TS272[农业科学—茶叶生产加工]