全国职业院校手工制茶大赛规则解读及炒制要点解析  

Interpretation of the Rules and Key Points of Manual Tea Production Contest for Vocational Colleges in China

作　　者：赵玉香[1] 

机构地区：[1]中华全国供销合作总社杭州茶叶研究院,浙江杭州310016

出　　处：《中国茶叶加工》2016年第4期54-59,共6页China Tea Processing

摘　　要：全国职业院校技能大赛(中职组)手工制茶大赛已成功举办三届,为推动职业院校的教学改革,提高技能型人才的培养质量,激发广大学生对茶叶加工传统工艺的学习热情,传承非物质文化遗产,取得了很大的成效。在全面解读了手工制茶大赛规则的基础上,分析四大比赛茶类手工炒制要点、品质要求,并对比赛茶类出现的品质弊病及改进措施进行了深入探讨。The national manual tea production contest for secondary vocational colleges has been held for threesessions. It has made great achievements in promoting the educational reform of vocational colleges, improving theeducatoinal quality of skilled talents, inspiring students’ learning enthusiasm of traditional tea processing technologyand inheriting the intangible cultural heritage. This paper, based on the rules of manual tea production contest,discussed key technical points and the quality requirements of four kinds of tea in the competition. In addition, itanaylized quality dificiency and countermeasures in the competition.

关 键 词：职业教育 技能大赛 手工制茶 规则解读 炒茶要点 品质分析 

分 类 号：G712[文化科学—职业技术教育学] TS272.4-4[文化科学—教育学]