武夷名丛白鸡冠采制技术  

Picking and Processing Technology of Wuyi Mingcong Baijiguan

作　　者：江丽萍 JIANG Liping(Wuyishan Tea Industry Development Center,Wuyishan 354300,China)

机构地区：[1]武夷山市茶产业发展中心,福建武夷山354300

出　　处：《中国茶叶》2024年第2期60-63,共4页China Tea

基　　金：福建省属公益类科研院所专项(2022R1009001)。

摘　　要：武夷岩茶历史悠久,白鸡冠作为传统武夷岩茶四大名丛之一,其独特的外形和滋味,受到消费者的青睐。目前,关于白鸡冠岩茶初制技术的文献较少,文章在查阅相关资料的基础上结合生产实践经验,总结了武夷名丛白鸡冠加工技术要点,以期提高白鸡冠加工工艺水平,进一步推动武夷山茶产业发展。Wuyi rock-essence tea has a long history.As one of the four Mingcong of traditional Wuyi rock-essence tea,Baijiguan is favored by consumers for its unique appearance and taste.At present,there are few literatures on the preliminary processing technology of Baijiguan rock-essence tea.On the basis of consulting the relevant data and combining the production practice experience,this paper summarized the key points of processing technology of Wuyi Mingcong Baijiguan,with a view to improving the processing technology level of Baijiguan and further promote the development of tea industry inWuyi Mountain.

关 键 词：白鸡冠 武夷岩茶 鲜叶采摘 初制技术 茶叶加工 

分 类 号：TS272.5[农业科学—茶叶生产加工]