| 苦丁红茶加工工艺试验及品质分析 |
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| 引用本文： | 刘晓霞,郑文佳,何萍,申东.苦丁红茶加工工艺试验及品质分析[J].贵州农业科学,2007,35(1):66-67. |
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| 作者姓名： | 刘晓霞 郑文佳 何萍 申东 |
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| 作者单位： | 贵州省茶叶研究所,贵州,湄潭,564100 |
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| 基金项目： | 贵州省科技厅项目“高档贵州小叶苦丁茶专用机械及配套技术研究”[黔科合(2004)NGY054] |
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| 摘 要： | 利用苦丁茶嫩梢进行手工及配套机械加工工艺研究。对设计的5种苦丁红茶的工艺流程得出的苦丁红茶进行感官审评及内含成分检测评定,结果表明:工艺为萎凋-揉捻-发酵-烘干、萎凋-漂杀-冷却脱水-揉捻-渥堆-烘干的茶叶品质较好,其理化检测TR/TF值分别为30.3和25.8,与红茶品质接近;感官审评总体评价优于其它处理。
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| 关 键 词： | 苦丁红茶 萎凋 发酵 |
| 文章编号： | 1001-3601（2007）01-0022-0066-02 |
| 修稿时间： | 2006-05-15 |
Process Techniques of Kuding Tea and Its Quality Analysis |
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| LIU Xiao-xia,ZHEN Wen-jia,HE Ping,SHEN Dong.Process Techniques of Kuding Tea and Its Quality Analysis[J].Guizhou Agricultural Sciences,2007,35(1):66-67. |
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| Authors: | LIU Xiao-xia ZHEN Wen-jia HE Ping SHEN Dong |
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| Institution: | Guizhou Tea Institute, Meitan, Guizhou 564100, China |
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| Abstract: | The sensory and relative composition of five kuding teas made of five different technological processes were evaluated to select the best processing method of kuding tea.The results show that the TR/TF values of kuding teas made of technological processes with wilting-rubbing-fermentation-stoving and with wilting-float heating-float cooling-dewatering-piling up-stoving are 30.3 and 25.8 repectively,which is close to the quality of black tea,and their sensory evaluation value is higher than other processing methods. |
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| Keywords: | kuding tea wilt fermentation |
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