Technical analysis of improving the processing quality of tea raw materials in summer and autumn
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.
NETL
NSTL
万方数据
