龙井茶精制拼配工艺技术研究  

Study on Longjing tea refining and blending technology

作　　者：郑旭霞[1] 陆德彪 余继忠[1] 敖存[1] 王洪江 周闯闯 

机构地区：[1]杭州市农业科学研究院,杭州310024 [2]浙江省农业技术推广中心,杭州310020 [3]杭州西湖龙井茶叶有限公司,杭州310013

出　　处：《茶叶》2014年第1期17-20,共4页Journal of Tea

基　　金：杭州市重大科技创新专项(20112312A02);国家茶叶产业技术体系(CARS-23)

摘　　要：以西湖龙井为例,对龙井茶精制拼配过程中的原料收购、初步分级、筛分、成品拼配、质量效益等进行了比较试验,结果表明,采用人工筛分和机械筛分工艺进行拼配是可行的,通过拼配可以对外形品质进行扬长避短的效果,经济效益可提高27.2%。并总结提出了龙井茶精制拼配作业中的工艺技术要点。The acquisition of raw tea, preliminary grading, sieving, and final product blending of Longjing tea were discussed, taking West Lake Longjing tea as an example. The tea quality and economic efficiency was compared between various methods. The results showed that, it was feasible to use artificial sieving and mechanical sieving technology for blending these can make best use of the advantages and bypass the disadvantages, and the economic benefits was increased by 27.2% though blending. The key technical issues for Longjing tea refining and blending process were summarized.

关 键 词：龙井茶 精制 拼配 工艺 

分 类 号：TS272.4[农业科学—茶叶生产加工]