不同理条处理对扁形红茶品质的影响  

作　　者：敖存[1] 师大亮[1] 牛小军 李红莉[1] 崔宏春[1] 赵芸[1] AO Cun;SHI Daliang;NIU Xiaojun;LI Hongli;CUI Hongchun;ZHAO Yun(Hangzhou Academy of Agricultural Sciences,Hangzhou,Zhejiang 310024)

机构地区：[1]杭州市农业科学研究院,浙江杭州310024

出　　处：《茶叶》2023年第3期152-156,共5页Journal of Tea

基　　金：浙江省基础公益研究计划(LGN21C160009);杭州市农业与社会发展重点项目(202203A06)。

摘　　要：为加工外形挺直光滑的扁形红茶,采用正交试验设计对萎凋叶加压理条过程中的投叶量、理条频率、时长等参数进行比较优化,结果表明,投叶量100 g/槽,频率185次/min不加压理条35 min,频率135次/min加压理条18 min制得扁形红茶品质最佳,其外形扁平、较挺直、乌褐较润,汤色红明,香气尚高甜,滋味浓醇,叶底嫩匀成朵,较红较亮。In order to process flat shape black tea with straight and smooth appearance,orthogonal experimental design was used to optimize the parameters including leaf weight each processing,oscillation frequency,and flattening time.The results showed that the optimum process parameters were 100 g fresh leaf per slot,oscillation frequency of 185 times/min without pressure for 35 minutes,and oscillation frequency of 135 times/min with pressure for 18 minutes.The flat shape black tea processed with the optimized parameters had the best quality.Its appearance was flat and straight,with black brown color.The tea liquor color was red with bright lustre.The aroma was strong and sweet.The taste was strong with mellow.The infused leaves were tender and even,with bright red.

关 键 词：理条 扁形红茶 品质 

分 类 号：TS272.52[农业科学—茶叶生产加工] TS272.4[轻工技术与工程—农产品加工及贮藏工程]