机制信阳毛尖秋茶加工工艺研究  

Study on Machine-Processing Technology of Autumn Xinyangmaojian Tea

作　　者：陈义[1] 

机构地区：[1]信阳农林学院茶学系/信阳市茶产业基础研究重点实验室,河南信阳464000

出　　处：《河南农业科学》2016年第3期148-151,共4页Journal of Henan Agricultural Sciences

基　　金：河南省高等学校重点科研项目(15B210009)

摘　　要：为探索机制信阳毛尖秋茶的最佳加工工艺,以一芽二叶信阳群体种秋茶鲜叶为原料,采用L9(34)正交试验设计,进行不同揉捻时间(15、25、35 min)、初烘温度(120、140、160℃)、理条温度(100、120、140℃)的正交试验,结果显示,揉捻25 min、初烘温度140℃、理条温度140℃,机制信阳毛尖秋茶品质最佳,感官审评得分最高(94.70分)。An orthogonal experiment with three factors and three levels（ different rolling time： 15 min,25 min,35 min; different initial drying temperature： 120 ℃,140 ℃,160 ℃; different tea carding temperature： 100 ℃,120 ℃,140 ℃） was carried out to explore the best machine-processing technology of autumn Xinyangmaojian tea with the material of one bud and two leaves. The results showed that the best quality of autumn Xinyangmaojian tea was acquired by the machine-processing technology that the rolling time was 25 min,the initial drying temperature was 140 ℃,and the tea carding temperature was 140 ℃,and its sensory quality score was 94. 70 points.

关 键 词：揉捻 初烘 理条 信阳毛尖 温度 

分 类 号：S685[农业科学—观赏园艺]