摘要
对武陵山区优质绿茶生产区的卷曲形优质绿茶生产加工技术进行综合研究,结果表明,鲜叶摊放8 h,含水量70%左右,茶叶香气及品质较佳;多毫品种以加工成卷曲形品质优于直条形,茸毛较少品种加工成直条形品质优于卷曲形;茸毛较少的品种采用机械加工品质佳,且效率高。后加工以水分控制在6%左右,采用普通避光包装,温度以控制在5℃左右为宜。
An integrative research was conducted to the processing technology of high-quality curling green-tea produced from Wuling mountainous area.The results showed that the aroma and quality of tea was better if air drying of the raw tea-leaves for eight hours,and moisture content of tea-leaf was around 70%;the quality of tea variety with more fuzz processed to curling shape was better than that processed to straight shape,but the quality of tea variety with less fuzz processed to straight shape was better than that processed to curling shape;the tea variety with less fuzz processed by machine has better quality and high efficiency;the optimum conditions for post processing were as follows： controlling moisture content of tea leaves around 6%,using normal lucifugal package and storing at 5℃.
出处
《湖南农业科学》
2011年第2期98-100,103,共4页
Hunan Agricultural Sciences
基金
湖南省发改委资助项目
关键词
武陵山区
优质绿茶
加工
Wuling mountainous area
high quality green tea
processing
