城步峒茶红茶加工工艺研究  

Study on ChengbuDuntsa Black Tea Processing Technology

作　　者：杨拥军[1] 刘红艳[1] 董春华[2] 吴文亮 刘伟英[1] 李维[1] 康彦凯[1] 肖友成 YANG Yong-jun;LIU Hong-yan;DONG Chun-hua;WU Wen-liang;LIU Wei-ying;LI Wei;KANG Yan-kai;XIAO You-cheng(Hunan Tea Research Institute,Changsha 410125,PRC;Hunan Institute of Soil and Fertilizer,Changsha 410125,PRC;Chengbu TianrenDadong Tea Industry Co.,Ltd.,Shaoyang 422500,PRC)

机构地区：[1]湖南省茶叶研究所,湖南长沙410125 [2]湖南省土壤肥料研究所,湖南长沙410125 [3]城步天仁大峒茶业有限公司,湖南邵阳422500

出　　处：《湖南农业科学》2022年第11期73-77,共5页Hunan Agricultural Sciences

基　　金：中央引导地方科技发展专项(2019XF5045);2020年湖南省农业技术规程制修订计划项目;湖南省农业科技创新资金项目(2021CX25)。

摘　　要：为充分挖掘城步峒茶资源潜力,开发其优质红茶产品,对城步峒茶红茶制备过程中摇青工艺、萎凋工艺、干燥工艺进行了优化,最终获得最佳工艺流程和技术参数为:鲜叶→萎凋12~16 h(日光萎凋厚度3~5 cm,时间30~60 min;室内薄摊萎凋厚度2~3 cm,温度25~28℃,湿度70%左右,时间12~16 h)→摇青(40 min,中间间隔60 min)→揉捻40~60 min→发酵3~5 h(温度28℃,湿度95%)→干燥(初干120~130℃,时间2~3 min;滚筒复干90~100℃,时间40~45 min;提香80~90℃,时间90~120 min)→精选除杂→包装入库。以该工艺制备的城步峒茶红茶主要品质成分含量较高,外形色泽乌润、匀紧,汤色红艳明亮,滋味甜醇,叶底明亮,具有红茶的甜香特色,感官评价得分较高。To fully tap the potential of ChengbuDuntsa tea resources and develop high-quality black tea products,the shaking,withering and drying processes in the production technology of black tea of ChengbuDuntsa have been optimized.The optimum process and technical parameters are achieved:fresh leaves→withering 12-16 h(sunlight withering:3-5 cm thickness,30-60 min;indoor thin-layer withering:2-3 cm thickness,25-28℃,about 70%humidity,12-16 h)→shaking green(40 min,interval 60 min)→rolling 40-60 min→fermentation 3-5 h(28℃,95%humidity)→drying(initial drying:120-130℃,2-3 min;drum redrying:90-100℃,40-45 min;aroma enhancing:80-90℃,90-120 min)→selection for impurity removal→packaging and storage.ChengbuDuntsa black tea prepared by this process has high levels of main quality components;its appearance is black bloom,neat and tight;its infusion is bright red with lustrous leaves,and tastes sweet and mellow,belonging to the typical sweetness and fragrance of black tea;its sensory evaluation score is high.

关 键 词：城步峒茶 红茶 工艺流程 技术参数 

分 类 号：TS272.4[农业科学—茶叶生产加工]