成型方法对闽南乌龙茶品质的影响  

The influence of different molding technology on the quality of Minnan oolong tea

作　　者：薛志慧[1,2] 黄东方[3] 王琼琼[2] 项丽慧 孙威江[1,2] 

机构地区：[1]福建农林大学安溪茶学院,福建福州350002 [2]福建农林大学园艺学院,福建福州350002 [3]安溪县茶叶科学研究所,福建安溪362400

出　　处：《福建农林大学学报（自然科学版）》2015年第1期23-26,共4页Journal of Fujian Agriculture and Forestry University:Natural Science Edition

基　　金：国家科技支撑计划项目(2011BAD01B03-3);国家星火计划项目(2013GA7200024);福建省教育厅资助项目(JA14121)

摘　　要：以铁观音品种鲜叶为材料,按照闽南乌龙茶的加工工艺,对杀青叶采取不同成型技术处理,分析其理化品质及生产效能,研究成型方法对闽南乌龙茶品质的影响.结果表明:部分成型机成型工艺(采用成型机、速包机、包揉机成型,先多次轻压,2次复火后包揉)处理下的茶叶品质较好;全程重压成型工艺(采用成型机重压数次,1次复火)处理下的茶叶品质较差.Several molding techniques were selected to investigate their influence on tea quality of Tieguanyin. The results showed that the quality of oolong tea by a combination of molding machine of process（ which carried on soft press for many times at first,and then conducted packed rolling after two times of repeated drying by utilizing forming machine,speedy packed rolling machine,and packed rolling machine） was better than that of whole weight molding process（ which carried on heavy press for several times,and then conducted one time of repeated drying by utilizing forming machine）.

关 键 词：乌龙茶 成型 品质 

分 类 号：S571.1[农业科学—茶叶生产加工]