摘要
采用先抖后平、三路分制、筋梗分做、逐步定级工艺，精制加工出口绿茶，可使碎茶及茶梗中流失的茶余明显减少，在制品的净度有所提高，上、中、下三段茶比例适当，符合出口要求。用八角炒干机进行加温车色，与专用单筒车色机相比，能将夏秋粗大茶（4、5、6筛号茶）车得更紧结。
The new process was studied, which was composed of trembling followed by level siftering, three segment-processcessi. processing stalk singly and making the grade gradually. There were less broken tea in the product from the process.The loss of tea leaf was also less during removing stalks. The purity of product was improved. The ratio of tea leaves in thelayer, middle-layer and lower-layer was fit and reached the demands of export. Eight-square drier was used for polishing in theexperiment. The crassitude summer or autumn tea leaves were polished tighter by the drier than by single drum Polishingmachine.
出处
《湖北农业科学》
1999年第5期42-44,共3页
Hubei Agricultural Sciences
基金
湖北省科委攻关项目
关键词
绿茶
精制
工艺
出口贸易
茶
green tea for export, refining process, polishing technique
