玫瑰红茶窨制技术研究  

Study on Scenting Technology of Rose Black Tea

作　　者：王进 曹洪建 徐谦 修明霞 何秀丽 

机构地区：[1]乳山市果茶餐工作站,山东乳山264500

出　　处：《安徽农业科学》2014年第25期8749-8750,共2页Journal of Anhui Agricultural Sciences

摘　　要：[目的]研究玫瑰红茶窨制的工艺技术.[方法]采下新鲜玫瑰花,利用玫瑰花瓣对成品红茶进行窨制,主要研究茶坯含水量、堆温、窨制时间和配花量4个因子对玫瑰红茶窨制效果的影响,优选最佳的窨制条件.[结果]研究表明,最适宜的玫瑰花窨制红茶技术条件为：茶坯含水量20％ ～ 30％,堆温30 ～35℃,窨制时间12 h左右,配花量60％～ 75％.[结论]研究可为玫瑰红茶的生产加工提供参考依据.[Objective] To study the techqiue of scenting of rose black tea.[Method] Using fresh rose,black tea was scented by rose leaf.Effects of green tea water content,reactor temperature,scenting time and flower amount on rose black tea scenting were studied,the optimal scenting conditions were optimized.[Result] The results showed that the optimal technique conditions are：green tea water content 20％-30％,reactor temperature 30-35 ℃,scenting time 12 h,flower amount 60％-75％.[Conclusion] The study can provide reference basis for production and processing of rose black tea.

关 键 词：红茶 玫瑰花 窨制 

分 类 号：S571[农业科学—作物学]