滇红工夫红茶揉捻工艺研究  

Study on rolling technology of Dianhong Congou black tea

作　　者：彭功明 袁赛艳 PENG Gong-ming;YUAN Sai-yan(China Tea(Yunnan)Co.,Ltd.,Kunming 650200,China;Nanjing Qianjiangyue Advertising Media Co.,Ltd.,Nanjing 211100,China)

机构地区：[1]云南中茶茶业有限公司,昆明650200 [2]南京千江月广告传媒有限公司,南京211100

出　　处：《湖北农业科学》2023年第9期88-92,共5页Hubei Agricultural Sciences

摘　　要：滇红工夫红茶经萎凋、揉捻、发酵、干燥等工序加工而成,揉捻在滇红工夫红茶品质形成中起着至关重要的作用。研究了不同揉捻条件对滇红工夫红茶品质的影响,得出了适宜的滇红工夫红茶揉捻工艺参数;一是需要尽可能地提高揉捻成条率并降低碎茶率,控制碎茶率在3%~5%,保证成条率高于90%;二是滇红工夫红茶适宜的揉捻工艺应选择型号为6CR-65、6CR-55的揉捻机,按“轻-重-轻”加压方式,揉捻机转速46~50 r/min,投叶量控制在20 kg左右,揉捻时间60~75 min为宜。Dianhong Congou black tea is processed through processes such as withering,rolling,fermentation and drying.Rolling plays a crucial role in the quality formation of Dianhong Congou black tea.The effects of different rolling conditions on the quality of Dianhong Congou black tea were studied and suitable rolling process parameters were obtained;firstly,it was necessary to increase the tea sliver rate during the rolling as much as possible and reduce the breaking rate,control the breaking rate between 3%and 5%,and ensure that the tea sliver rate was above 90%;secondly,6CR-65 and 6CR-55 kneading machines were suitable for the kneading techniques of Dianhong Congou black tea.The pressure should be applied in a“light to heavy to light”manner,with a rotational speed of 46~50 r/min,a leaf amount of about 20 kg,and a kneading time of 60~75 minutes.

关 键 词：滇红工夫红茶 揉捻 细胞破碎率 茶叶成条率 

分 类 号：S571.1[农业科学—茶叶生产加工] TS272.4[农业科学—作物学]