提升夏秋季茶青原料加工品质技术浅析
Technical analysis of improving the processing quality of tea raw materials in summer and autumn
胡腾 1齐兴源 2杨家干 3刘春波 2王应芬 2林蜀云2
作者信息
- 1. 湄潭县茶产业发展中心,贵州遵义 564100
- 2. 贵州省山地农业机械研究所,贵州贵阳 550001
- 3. 遵义市种植业发展服务中心,贵州遵义 563006
- 折叠
摘要
湄潭是茶业大县,目前主要以加工绿茶、红茶为主.香茶属于绿茶类,市场受众广,在湄潭的加工量比较大.以往香茶的加工以春茶为主,夏秋季用来加工香茶的数量不多、品质欠佳,这制约了茶产业的效益.本文介绍了湄潭茶产业和湄潭香茶的生产现状,从夏秋茶叶原料加工湄潭香茶的工艺和感官评审方面进行了对比试验研究,按照摊放—杀青—揉捻—干燥工序,设计了不同杀青投叶量、不同揉捻处理、不同干燥处理等变量,对所制作的茶叶进行感官品质比较,通过试验比较优选最佳工艺技术参数,就湄潭夏秋茶加工湄潭香茶品质提升提出具体建议,以期为国内茶产业发展提供参考.
Abstract
Mitan is a major county in the tea industry,currently mainly processing green tea and black tea.Fragrant tea belongs to the category of green tea,which has a wide market audience and is processed in larger quantities in Mitan.In the past,the processing of fragrant tea mainly focused on spring tea,but the number and quality of fragrant tea processed in summer and autumn were not high,which restricted the benefits of the tea industry.The production status of Mitan tea industry and Mitan fragrant tea were introduced in this paper.A comparative experimental study was conducted on the processing technology and sensory evaluation of Mitan fragrant tea from summer and autumn tea raw materials.According to the process of spreading,killing,kneading,and drying,variables such as different killing leaf amounts,different kneading treatments,and different drying treatments were designed.The sensory quality of the produced tea was compared,and the optimal process and technical parameters were selected through experimental comparison.Provide specific suggestions on the quality improvement of Mitan summer and autumn tea processing Mitan fragrant tea,in order to provide reference for the development of domestic tea industry.
关键词
香茶/夏秋季/加工/品质Key words
Fragrant tea/Summer and autumn/Processing/Quality引用本文复制引用
基金项目
贵州省农业农村厅农机化发展专项(SDNJ202301)
出版年
2024
NETL
NSTL
万方数据