新版浙江省地方标准《龙井茶加工技术规程》(DB33/T 239—2023)解读  

Interpretation of the New Zhejiang Provincial Local Standard"Longjing Tea Processing Technical Regulations"(DB33/T 239—2023)

作　　者：陆德彪 龚淑英[2] 范方媛[2] 黄伟红 LU Debiao;GONG Shuying;FAN Fangyuan;HUANG Weihong(Zhejiang Agricultural Technology Extension Center,Hangzhou 310020,China;Tea Research Institute of Zhejiang University,Hangzhou 310029,China)

机构地区：[1]浙江省农业技术推广中心,浙江杭州310020 [2]浙江大学茶叶研究所,浙江杭州310029

出　　处：《中国茶叶》2024年第4期35-39,共5页China Tea

基　　金：浙江省“三农九方”科技协作计划(2024SNJF030)。

摘　　要：研究介绍了新版浙江省地方标准《龙井茶加工技术规程》(DB33/T 239—2023)修订的背景,解读了新旧版标准在内容上的异同,特别是新版标准基于鲜叶档次细化了机械加工工艺流程,优化调整了部分机制工序与参数,增加了模式图;针对当前龙井茶生产现状,提出了根据鲜叶档次选用合适的工艺流程,鲜叶摊放要兼顾摊放时间、失水速率和含水率,以及应把握好机械加工配套技术等措施和建议。This article introduced the background of the revision of the local standard"Longjing Tea Processing Technical Regulations"(DB33/T 239—2023)in Zhejiang Province,and interpreted the similarities and differences in content between the new and old versions of the standard.In particular,the new version of the standard refined the mechanical processing process flow based on the grade of fresh leaves,optimized and adjusted some mechanism processes and parameters,and added a pattern diagram.In response to the current production status of Longjing tea,it was proposed to choose a suitable process flow based on the grade of fresh leaves.The fresh leaf spreading should take into account the spreading time,water loss rate,and moisture content,as well as measures and suggestions such as grasping the supporting technology of mechanical processing.

关 键 词：龙井茶 加工 标准 

分 类 号：TS272[农业科学—茶叶生产加工]