茶叶科学技术Issue(4)：31-34,4.
不同加工技术对茗科1号清香型乌龙茶品质的影响
Effect of Different processing techniques on Faint-Scent Type Oolong Tea Quality with Mingke 1(Camellia sinensis)
张磊 1吴志丹 1王丽丽 1杨军 1陈芝芝 1王让剑 1王定锋1
作者信息
- 1. 福建省农业科学院茶叶研究所，福建 福安 355015
- 折叠
摘要
Abstract
The uniform leaves picked form Mingke 1 (Camellia sinensis) were distributed equivalently into 6 groups and processed according to faint-scent type Oolong tea technological process. The optimum technical parameters were as follow: the time of sun-withering was 30 minutes in low sunlight, the rolling green was processed after indoor spreading for 1 to 2 hours. The speed was 12-15 r/min and the time was 2-3 minutes of the first rocking green, the speed and time of the second and third rocking green should was raise step by step, the total rotation of rocking green was about 400, the interval of rocking green was 2 hours, the time of green-making should be less than 20 hours, fixation temperature was 260-280℃, the temperature of twice preliminary drying was 60-65℃, then the temperature of final drying was 70℃(about 100 minutes).关键词
茗科1号/乌龙茶/工艺参数/品质Key words
Mingke 1(Camellia sinensis)/Oolong tea/process parameter/quality引用本文复制引用
张磊,吴志丹,王丽丽,杨军,陈芝芝,王让剑,王定锋..不同加工技术对茗科1号清香型乌龙茶品质的影响[J].茶叶科学技术,2013,(4):31-34,4.
