机采与手采鲜叶加工平水日铸茶工艺、品质及成本比较研究.pdfVIP

茶叶 Joumal of Tea 2014 ,40( 4) :207 - 211 机采与手采鲜时加工平71曰铸茶工艺、 自质及成本比较研究 谷兆耳其1 曹婷婷1 陈国荣2 万景红2 龚淑英1 • 徐鹏程l 魏明香1 (1.浙江大学茶叶研究所，杭州 31∞58;2. 绍兴御茶村有限公司，绍兴 312030) 摘 要 在相同生产时间，对机采与手采鲜叶按连续化颗粒型加工工艺技术生产平水日铸茶，对生产的茶 叶品质进行感官审评、成本进行比较分析，比较两种采摘模式下的加工方法、茶叶品质和经济效益。结果表明，机 采鲜叶在嫩度与匀整度上明显低于手采鲜叶;可采用相同的初加工工艺与技术参数进行加工;机采毛茶品质由于 含梗量与嫩度的原因在外形与叶底上感官审评得分略低于手采毛茶，但在香气与滋味上接近、有的甚至还稍优于 子采毛茶，综合品质两者接近;精加工后两者品质更趋一致。在生产成本与得率上，每公斤机采茶的成本比子采茶 低36.22~毛，得率低 25.48% ，经济效益高约 21. 30~毛。 关键词 平水日铸茶:机采;手采;鲜叶机械组成;品质:成本 中图分类号:TS272. 5 + 1j F304. 2 文献标识码:A 文章编号:0577-8921 (2014) 04-207 -05 A comparison research of technology , quality and cost of between machine picking and Hand picking Pingshui Rizhu tea 1 1 2 2 GU Zhaoqi , CAO Tingting ,CHEN Guorong , WAN Jinghong , 1 1 1 GONG Shuying , XU Pengcheng , WEI Mingxiang ( 1. Zhejiang Univer田ty Tea Research 1nstitute , Hangzhou 31∞58; 2. Shaoxing Yuchacun Corporation Limited , Shaoxing 312030 , China) Abstract This article discusses the processing method , quality and economic perfOlτnance of Pingshui Rizhu tea , which was produced by continuous particle tea processing technology in the same period of time using machine picking ( MP) and hand picking ( HP) fresh tea leaves , through sensory evaluation and comparison of the cost during tea processing. The results show that the fresh tea leaves from MP are obviously less tender and neat than those from HP , and can be