| 摊青技术对贵州“绿宝石”茶品质影响研究 |
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| 引用本文： | 牟春林,郑文佳,罗显扬.摊青技术对贵州“绿宝石”茶品质影响研究[J].贵州大学学报(农业与生物科学版),2010,29(4):364-367. |
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| 作者姓名： | 牟春林 郑文佳 罗显扬 |
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| 作者单位： | 1. 贵州春秋实业公司,贵州,凤岗,550003
2. 贵州省茶叶研究所,贵州,湄潭,564100 |
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| 基金项目： | 贵州省重大专项资金项目，贵州省农业科学院专项资金项目，贵州省科技厅，贵州省优秀青年科技人才专项资金项目 |
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| 摘 要： | 摊青是绿茶加工中首要的工序。采用“绿宝石”为研究对象，以实际加工的条件为基础，通过设定不同的摊青时间，分析摊青技术对茶青及成茶品质的影响和作用，明确“绿宝石”加工工艺中适宜的摊青技术参数。结果表明：以筛网摊放，摊青厚度10～15cm，辅助鼓风机通风，摊青时间10—14h，摊青叶含水率73％-74％左右为“绿宝石”摊青技术的较佳条件。
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| 关 键 词： | “绿宝石”茶 摊青技术 品质 |
Effect of Tea Leaf Spreading Technology on the Sensory Quality of"Emerald"Tea in Guizhou |
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| MU Chun-ling,ZHENG Wen-jia,LUO Xian-yang.Effect of Tea Leaf Spreading Technology on the Sensory Quality of"Emerald"Tea in Guizhou[J].Journal of Mountain Agriculture & Biology,2010,29(4):364-367. |
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| Authors: | MU Chun-ling ZHENG Wen-jia LUO Xian-yang |
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| Institution: | 1. Guizhou Spring Company, Fenggang Guizhou 550003, China; 2. Guizhou Tea Research Institute, Meitan Guizhou 564100, China ) |
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| Abstract: | Spreading of tea leaves is the chief procedure of green tea processing. Taking ＂Emerald＂ tea and the actual processing condition as the basal objective, the effects of tea leaf spreading technology on the tea leaf and the sensory quality were investigated by designing different schedules in the present work. The appropriate technical parameters of tea leaf spreading were also evaluated. The optimal conditions of tea leaf spreading were as following： spreading on the screen-net with 10 - 15 cm in thickness, lasting for 10 - 14 h, and keeping 73% -74% of water content. |
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| Keywords: | ＂Emerald＂ tea tea leaf spreading technology quality |
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