不同晒青与摇青程度对花香绿茶成茶品质的影响  

Effects of Different Sun Withering and Rotating Degrees on Quality of Floral Green Tea

作　　者：王春梅[1] 金鑫 何翠[1] WANG Chunmei;JIN Xin;HE Cui(Yibin Academy of Agricultural Sciences,Yibin Sichuan 644600)

机构地区：[1]宜宾市农业科学院,四川宜宾644600

出　　处：《现代农业科技》2023年第8期192-197,共6页Modern Agricultural Science and Technology

摘　　要：为了提升花香型绿茶品质,以夏秋茶鲜叶为原料,分别对晒青和摇青工艺参数进行优化研究。结果表明,经过日光晒青(鲜叶减重率9%~11%)、摇青(鲜叶减重率为20%~23%)工艺生产的成茶品质最佳,兰花香明显,感官审评得分最高,所测香气组分多达41种。In order to improve the quality of floral green tea,using fresh leaves of summer and autumn tea as raw materials,this paper optimized the technological parameters of sun withering and rotating.The results showed that the tea produced by the process of sun withering(fresh leaf weight loss rate of 9%-11%)and rotating(fresh leaf weight loss rate of 20%-23%)had the best quality,the orchid fragrance was obvious,with the highest sensory evaluation score,and up to 41 aroma components were measured.

关 键 词：花香绿茶 晒青 摇青 工艺 

分 类 号：TS272.51[农业科学—茶叶生产加工]