凌云白毫茶红茶加工技术探析  

Discussion and analysis of Lingyunbaihaocha black tea processing technology

作　　者：杨春[1] 庞月兰[1] 林国轩[1] 刘晓东[1] 汤周斌[1] 林朝赐 

机构地区：[1]广西桂林茶叶科学研究所,桂林市541004 [2]广西柑橘研究所,桂林市541004

出　　处：《广西农学报》2014年第5期30-33,共4页Journal of Guangxi Agriculture

基　　金：广西科技开发项目"国家级良种凌云白毫茶研究与推广"(桂科攻1222011-1A);公益性科研院所基本科研业务费专项"凌云白毫茶红茶加工工艺的技术研究"

摘　　要：凌云白毫茶是广西特有的国家级优良茶树品种,品种特征特性独特,内含物质丰富。文章根据多次试验探索结果,总结凌云白毫茶红茶加工技术,关键把握:萎凋程度宜稍偏轻,发酵程度春季宜偏轻,有利于香气的形成;夏季宜稍偏重,使多酚类物质转化充分,降低苦涩味;用提香机干燥,毛火温度110℃,有利于凌云白毫茶红茶品质的形成。Lingyun Baihao Tea is kind of national-level top-quality variety peculiarly in Guangxi, which has featured characters and rich inclusion. Based on the results of several experiments, this paper has summarized this black tea＇s processing technology, mainly in less wilting degree, less fermented degree in spring, which will be in favor of aroma formation; in summer, the wilting degree can be heavier, which makes the sufficient conversion of polyphenols, reduce bitter taste; dried by aroma-increase machine and temperature 110℃ will benefit the quality formation of this black tea.

关 键 词：凌云白毫茶 红茶 加工 技术 

分 类 号：S571.1[农业科学—茶叶生产加工]