遂昌细嫩红茶加工技术.pdfVIP

技术应用 中国茶叶加工 2015 （6 ） 中国茶叶加工 2015 （6 ）： 46-48 遂昌细嫩红茶加工技术 翁伟忠 (浙江省遂昌县大柘镇农业公共服务中心，浙江遂昌 323309) 摘 要： 遂昌是全国八大眉茶出口县之一，茶产业是丽水的农业支柱产业之一。 细嫩红茶加工技术的研制 是优化地区茶类结构，提高茶产品市场竞争力的有效手段，有助于提高茶叶生产的经济效益。 其主要工艺技术 为萎凋，把鲜叶放在热风萎凋槽， 热鼓风萎凋 ；揉捻，掌握轻重轻原则，切勿重压，时间控制在 33~34 ℃ 8~12 h 2~4 h ；发酵，发酵篮发酵2.5~3 h ，中间翻动一次；毛火干燥，热风温度 110~120 ℃ ，时间 1.5 h ；提香，80~90 ℃ 慢烘8~9 h 。 制得细嫩红茶紧细乌润、香高味醇，回甘持久，汤色橙红明亮、叶底细而柔软。 关键词： 细嫩红茶；加工技术 中图分类号： + ； 文献标识码： 文章编号： （ ） TS272.5 2 TS272.4 A 2095-0306 2015 06-0046-03 DOI:10.15905/j.cnki.33-1157/ts.2015.06.013 Processing Technology of Suichang Black Tea WENG Wei-zhong （Dazhe Agricultural Public Service Center, Suichang 323309, China ） Abstract: Suichang tea industry is one of the pillar industries of agriculture in Lishui, which makes it one of the eight major Mee Tea export counties in the country. The development of Black Tea processing technology can optimize the tea area structure, improve the market competitiveness of tea products and increase the economic benefits of tea production. The main processing technology of Suichang Black Tea was withering -rolling - fermentation-drying-fragrance treatment. After hot air withering for 8~12 h in the withering trough tunnels with the temperature of 33~34 ℃, the leaves were rolled in order of light-heavy-light for about 2~4 h. Fermentation was in a basket for 2.5~3 h, turning once. Then the leaves were dried with hot air