扁茶加工中黑条产生原因初探  

The causes leading to darkening of flat tea in processing

作　　者：邵静娜 何卫中 叶建军[2] 吴玉平[2] 

机构地区：[1]浙江省丽水市农业科学研究院,浙江丽水323000 [2]浙江省丽水市农业局,浙江丽水323000

出　　处：《茶叶》2016年第2期76-78,共3页Journal of Tea

基　　金：国家茶叶产业技术体系专项(CARS-23);丽水市行业科技创新平台项目(2015KCPT02)

摘　　要：扁茶(龙井茶),在其生产过程中,由于受到各种因素的影响,容易产生黑(暗)条,严重影响成茶品质。造成扁茶黑(暗)条的原因很多,本文对摊放时间(1 h、2 h、3 h、4 h、5 h、6 h)、杀青温度(180℃、185℃、190℃、195℃、200℃、205℃、210℃)、投叶量(100 g、150 g)进行了单工艺、单因素对比试验。并对扁茶黑(暗)条产生机理进行探讨,根据生产实际对各种原因进行分析,总结出一套技术和方法,供广大茶农参考。The tea leaves are becoming darken if they would not be appropriately treated during processing of flat teas such as Longjing Tea. There are many factors causing to the darkening of the tea leaves,including spread( partially withering) time,fixation temperature and the amount of fresh tea leaves per unit processing. The optimum processing parameters were screened in the present paper,which will be used as references for farmer's farm factory.

关 键 词：扁茶 黑条 原因 技术措施 

分 类 号：TS272.5[农业科学—茶叶生产加工]