宜红工夫茶加工工艺及设备的改进  

Exploration on Improving Processing Technology and Equipment of Yihong Congou Black Tea

作　　者：钟世泉[1] 张卜芬[1] 彭泽玉 李绪品 廖勇 

机构地区：[1]宜都市特产技术推广中心,湖北宜都443300 [2]宜都市农业局,湖北宜都443300 [3]潘家湾农技服务中心,湖北宜都443309

出　　处：《中国茶叶加工》2015年第3期55-57,54,共4页China Tea Processing

摘　　要：宜红工夫茶传统加工工艺及设备存在技术缺陷,通过引入摇青工艺,萎凋槽设置风量控制及温度自控装置,改进传统毡帽炕灶结构等方法,可缩短萎凋时间,加快发酵进程,提高品质,满足不同原料对萎凋条件的要求,避免烟焦味茶产生。Yihong Congou Black Tea processing technology and equipment have some technical defects.Through increasing process of fresh tea leaf shaking technology, adjusting air capacity control and automatic temperature control of the withering trough, improving of the traditional hat cooking pit structure, we can shorten the withering time, speed up the fermentation process, improve the quality of tea to meet different requirements on raw materials of withering conditions and avoid a burnt flavor in tea.

关 键 词：宜红工夫茶 加工工艺改进 设备改进 

分 类 号：TS272.52[农业科学—茶叶生产加工]