摘要
松溪花果香红茶以香高味爽甜著称,但品质仍有进一步提升的空间。文章总结了松溪花果香红茶的鲜叶原料选择、初制与精制加工技术要点,选择金牡丹、梅占等高香型品种,鲜叶采摘以一芽三叶为标准;加工工艺方面,需低温长时萎凋,并融合乌龙茶摇青工艺,摇青2次或3次;采用短时揉捻、自然发酵方式等。同时提出产品品质进一步提升的建议与策略,以期有效提升松溪花果香红茶品质,增强其市场竞争力,促进松溪红茶产业的可持续发展。
Songxi flower and fruit scented black tea is renowned for its high aroma and refreshing sweetness,but there is still room for further improvement in its quality.The article summarized the specific technical key points for the selection of fresh leaf raw materials,primary processing and refined processing.High-aroma oolong tea cul-tivars such as'Jinmudan'and'Meizhan'should be selected.The standard for picking fresh leaves is one bud with three leaves.In terms of processing techniques,it requires low-temperature and long-duration withering,and inte-grates the oolong tea shaking process,with two or three shaking times.It adopts methods such as short-time rolling and natural fermentation.At the same time,suggestions and strategies for further improving product quality were put forward to effectively enhance the quality of Songxi flower and fruit scented black tea,strengthen its market competitiveness,and promote the sustainable development of the Songxi black tea industry.
作者
吴学荣
金小丽
周妮
谢日兴
WU Xuerong;JIN Xiaoli;ZHOU Ni;XIE Rixing(Songxi County Tea Science Research Institute,Songxi 353500,China;Songxi County Yuanxuan Tea Professional Cooperative,Songxi 353505,China)
出处
《中国茶叶》
2025年第11期113-117,共5页
China Tea
基金
松溪县现代农业(茶业)产业园项目(闽财农指[2023]75号)。
关键词
花果香红茶
松溪红茶
加工技术
茶产品创新
品质提升
flower and fruit scented black tea
Songxi black tea
processing technology
innovation of tea products
quality improvement
