桔柑花茶窨制加工工艺探索  

Study on the Processing Technology of Orange Flower Tea

作　　者：徐凯明 吴晔[1] 吴航[1] 姚钦 吴培元 XU Kai-ming;WU Ye;WU Hang;YAO Qin;WU Pei-yuan(Hanzhong Vocational and Technical College,Hanzhong 723000,China;Hanzhong Shanhua Tca Industry Co.,Ltd,Hanzhong 723200,China)

机构地区：[1]汉中职业技术学院,陕西汉中723000 [2]汉中山花茶业有限公司,陕西汉中723200

出　　处：《中国茶叶加工》2020年第2期30-32,共3页China Tea Processing

基　　金：汉中市科技局科研计划(汉市科发[2013]46号);校地校企合作研究专项(2013FZ27-7)。

摘　　要：为丰富陕西地区茶类,利用北缘桔柑果业的多余桔柑花窨制桔柑花茶,并进行桔柑花茶配花量、窨堆厚度、窨制温度、窨制时间、窨制次数等参数的试验,获得了最佳工艺技术为5:2的茶花比,10~30 cm厚度,30±2℃窨制温度,窨制时间12±2 h。桔柑花茶的成功创制,增加了陕西花茶种类,丰富了陕西茶业品类。In order to enrich tea category in Shanxi Province,the orange flower tea was developed using the orange flowers from the northern orange industry.Experiments were conducted on the amount of orange flower tea,the thickness of the pile,the processing temperature,the processing time and the number of scenting times.The best process technology was obtained with 5:2 ratio of tea to flowers,the thickness of 10~30 cm,the temperature of 30±2℃,and the scenting time of 12±2 h.The successful creation of orange flower tea has increased the types of flower tea and enriched the types of tea industry in Shaanxi Province.

关 键 词：桔柑花茶 窨制工艺 试验 试产 

分 类 号：TS272.53[农业科学—茶叶生产加工]