碾茶及其粉碎方式对抹茶品质的影响
Effect of Tencha and Grinding Methods on the Quality of Matcha
徐海霞 1蒋玉兰2
作者信息
- 1. 绍兴御茶村茶业有限公司,浙江绍兴 312037
- 2. 中华全国供销合作总社杭州茶叶研究所,浙江杭州 310016
- 折叠
摘要
抹茶是以经遮阴覆盖后的鲜叶为原料,采用特殊加工工艺制成的超微茶粉.文章研究了三个等级的碾茶原料及台式球磨、连续式球磨和气流粉碎三种粉碎工艺对抹茶品质的影响,结果表明,不同品质的碾茶原料采用不同的粉碎方式制备抹茶,其产品的香气、滋味、颜色及理化成分等有不同差异.高品质碾茶宜采用台式球磨粉碎,中档碾茶宜采用球磨粉碎和连续式球磨粉碎,低档碾茶宜采用气流粉碎.文章为提高抹茶的生产效率和产品质量提供一定的技术参考.
Abstract
Matcha is a kind of superfine tea powder made from high-quality tea tree varieties,processed from fresh leaves after being shade-covered.This paper studied the effects of three grades of tencha,table grinding,continuous grinding and air flow grinding on the quality of matcha.The results showed that matcha made from different grades of tencha and grinding methods showed differences in aroma,taste,color,and physical and chemical composition.High quality tencha should be pulverized using a table ball mill,medium-grade tencha using either a ball mill or continuous ball mill,and low-grade tencha using jet milling.This paper provides some theoretical support for improving the production efficiency and quality of matcha.
关键词
碾茶/球磨粉碎/气流粉碎/抹茶Key words
Tencha/Ball milling/Jet milling/Matcha引用本文复制引用
基金项目
浙江省"三农六方"科技协作计划(2021SNLF015)
出版年
2024
国家科技期刊平台
NSTL
万方数据