To explore the production technology and condition parameters of Qiannan dark tea,the local fresh summer and autumn tea leaves of'Qiannan duyun'were used as raw materials.The tea moisture content,relative humidity,pile temperature and pile time during the pile fermentation were selected as factors.The sensory quality evaluation of Qiannan dark tea was the dependent variable.Based on the single factor experiment,the response surface experiment was designed to optimize the processing technology for Qiannan dark tea.The results show that under the conditions of tea moisture content of 63％,relative humidity of 89％,pile temperature of 41 ℃ and pile processing time of 25 h,the Qiannan dark tea produced had a mellow taste,pure aroma,bright soup color,the best sensory quality and the highest score.The experiment results can provide reference for improving the processing technology of dark tea in Qiannan.
维普
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