梵净山野生苔茶的手工扁茶工艺  

Manual Process of Flat Tea for the Wild Moss Tai Tea in Fanjingshan Mountain

作　　者：梁成艾[1] 田洪玉 

机构地区：[1]铜仁学院图书馆,贵州铜仁554300 [2]石阡县芊指岭茶业有限公司,贵州石阡554300

出　　处：《湖北农业科学》2015年第18期4578-4580,共3页Hubei Agricultural Sciences

基　　金：贵州省教育厅自然科学人才团队建设项目[(2013)24]

摘　　要：梵净山苔茶多产于贵州省铜仁市石阡县佛顶山周围的崇山之中。该茶种的手工扁茶工艺主要包括采摘、摊凉、杀青、回凉、挥锅、打筛、复烘和包装等8个步骤。由此工艺加工出来的茶叶不但形状扁平、光泽明亮,而且汤色黄绿、口感淳厚,甚至经久耐泡、栗香弥漫。Fanjing Mountain moss Tai tea is mainly produced in the Shiqian county, Tongren city, Guizhou province, the Buddha top hill around the mountains, the tea hand flat tea technology includes picking, spread cool, fixing, back to the cold, essential pan, call screening, re drying and packaging of the eight steps. This process of tea is not only flat in shape,bright and shiny, and the liquor color is yellow green.It tastes pure and honest, and even had durable resistant foam and chestnut fragrance filled in the air.

关 键 词：野生苔茶 手工扁茶 工艺 

分 类 号：S571.1[农业科学—茶叶生产加工] TS272.4[农业科学—作物学]