绿碎茉莉花茶窨制技术研究  

Scenting Techniques of Jasmine Tea from Broken Green Tea

作　　者：李觅路[1] 肖文军[1] 龚志华[1] 龚雨顺[2] 

机构地区：[1]湖南农业大学食品科学技术学院,湖南长沙410128 [2]湖南农业大学天然产物研究中心,湖南长沙410128

出　　处：《湖南农业大学学报（自然科学版）》2002年第5期411-413,420,共4页Journal of Hunan Agricultural University(Natural Sciences)

基　　金：湖南农业大学青年科研基金资助项目 (2 0 0 0- 14)

摘　　要：为充分发挥绿茶精制加工效益 ,提高加工过程副产品绿碎茶的利用率 ,增加附加值 ,对绿茶茶坯加工过程中不同颗粒大小的副产品 (绿碎茶 )进行同一窨制工艺 (鲜花一窨 )处理 ,对相同颗粒大小的绿碎茶 (直径为 0 .75mm )进行不同窨制工艺处理 ,分别制成绿碎茉莉花茶成品 ,分析原料颗粒大小和窨制工艺对成茶品质的影响 .结果表明 ,以直径 0 .75 mm的绿碎茶为原料的成品茶 ,香气、汤色、滋味、叶底等综合指标评分最高 ;相同颗粒大小的绿碎茶以鲜花一窨品质较好 .By applying the techniques of one time's scenting with fresh jasmine flowers to the by-product of different size during the processing of green tea leaves and different scenting process to the broken green tea of the same size,the author analysed the effects of the size of material and scenting process on final product's quality.The result shows that the broken jasmine tea made from the broken green tea whose diameter is 0.75 mm has possesses the most satisfying fragrance,taste and leaves,etc.when evaluated comprehensively,and that of different kinds of broken green tea of the same size the product processed by one time's scenting is the one of good quality.

关 键 词：绿碎茶 绿碎茉莉花茶 窨制工艺 

分 类 号：TS272.53[农业科学—茶叶生产加工]