湖南农业大学学报（自然科学版）2013，Vol.39Issue(1)：91-94,4.DOI:10.3724/SP.J.1238.2013.00091
做形工艺对恩施玉露干茶色泽及汤色的影响
Effects of shaping technologies on the colour of dry tea and brew of Enshiyulu
摘要
Abstract
In order to study the impact of shaping technologies on the quality of Enshiyulu, effects of the semi-finished tea container, pressing manner, time duration for shaping, leaf feeding, etc on tea sensory quality and colour were investigated.The parameters were also optimized through the L9(34) orthogonal experiment.The best shaping results were achieved when water content of the semi-finished tea container was 24%, time duration for shaping was 30 min, pressing manner was light pressing, and leaf feeding was 3.5 kg each time for Enshiyulu with one leaf and a bud.The effects of the main factors on the colour of dry tea were identified in order of importance as follows: water content, time duration, leaf feeding, and pressing manner.On the other hand, the importance of these factors on the tea brew was rankedin a different order: water content, pressing manner, leaf feeding and time duration.关键词
恩施玉露茶/做形工艺/干茶色泽/汤色Key words
Enshiyulu/ shaping technologies/ dried tea colour/ brew colour分类
农业科技引用本文复制引用
叶飞,高士伟,张强,滕靖,侯伟华,梁金波,龚自明..做形工艺对恩施玉露干茶色泽及汤色的影响[J].湖南农业大学学报（自然科学版）,2013,39(1):91-94,4.基金项目
国家重点基础研究发展计划项目(2011CB111500) （2011CB111500）
国家茶叶产业技术体系(CARS-23) （CARS-23）
湖北省农业科技创新中心项目(2007-620-001-03) （2007-620-001-03）
湖北省自然科学基金重点项目(2009CDA098,2011CDA016) （2009CDA098,2011CDA016）
