| 香高味醇的云南大叶绿茶加工技术研究 |
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| 引用本文： | 陈林波,段志芬,陈继伟,夏丽飞,李友勇,梁名志.香高味醇的云南大叶绿茶加工技术研究[J].贵州科学,2008,26(2):62-65. |
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| 作者姓名： | 陈林波 段志芬 陈继伟 夏丽飞 李友勇 梁名志 |
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| 作者单位： | 1. 云南省农业科学院茶叶研究所,云南,勐海,666201;安徽农业大学农业部茶叶生物化学与生物技术重点开放实验室,安徽,合肥,230036
2. 云南省农业科学院茶叶研究所,云南,勐海,666201 |
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| 摘 要： | 为改变传统的云南大叶绿茶香低味苦涩的品质通病，本研究综合了乌龙茶、蒸青、烘青3个工艺的相关工序，创新研究出适合云南大叶种鲜叶生产制造香高味醇绿茶的工艺：鲜叶处理-蒸汽杀青-脱水-揉捻-烘干．鲜叶处理：鲜叶先在弱日光下处理2h左右后移入室内（摊放过程中多次用手轻轻翻动），约再摊放2h至清花果香显露、失重率20％即杀青；烘干温度控制在90℃为佳．
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| 关 键 词： | 大叶绿茶 茶叶加工 云南 |
STUDY OF THE PROCESSING TECHNOLOGY OF YUNNAN'S LARGE LEAF GREEN TEA WITH HIGH AROMA AND MELLOW TASTE |
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| CHEN Lin-bo,DUAN Zhi-fen,CHEN Ji-wei,XIA Li-fei,LI You-yong,LIANG Ming-zhi.STUDY OF THE PROCESSING TECHNOLOGY OF YUNNAN'S LARGE LEAF GREEN TEA WITH HIGH AROMA AND MELLOW TASTE[J].Guizhou Science,2008,26(2):62-65. |
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| Authors: | CHEN Lin-bo DUAN Zhi-fen CHEN Ji-wei XIA Li-fei LI You-yong LIANG Ming-zhi |
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| Institution: | 1.The Tea Research Institute;Yunnan Academy of Agricultural sciences;Menghai 666201;Yuannan;2.The Key Laboratory of Tea Biochemistry & Biotechnology;Ministry of Agriculture;Anhui Agricultural University;Hefei 230036;Anhui |
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| Abstract: | In order to improve the quality of traditional Yuannan＇ s large leaf green tea that has lower aroma and bitter and astringent taste, integrating relative processes of 3 technologies of oolong tea, steaming green and baking（ drying）, the processing tech was innovated for the tea to produce high aroma and mellow taste. The processing is as the following： fresh leaf processing → steaming greenness → dehydration → kneading → drying （baking）. To process fresh leaf is firstly to place it under week sunlight for about 2h and then to move it indoor while gently hand stirring and turning many times. For about 2h latter, delicate fragrance of flower and fruit reveals and the rate of weight loss reaches 20%. Then steaming greenness can begin. It is better to control the drying temperature at 90℃. |
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| Keywords: | large leaf green tea tea processing Yunnan |
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