中国茶叶加工技术绿、红、青.ppt

中国茶叶加工技术绿、红、青;*;一、绿茶加工技术 I. Processing of Green Tea 二、红茶加工技术 II. Processing of Black Tea 三、乌龙茶加工技术 III. Processing of Oolong Tea;一、绿茶加工技术 I. Processing of Green Tea;;绿茶是一种未经发酵的茶叶，品质特点为“清汤绿叶”。 Green tea, one kind of non-fermented tea, bears the characteristics of clear tea soup and green leaves.;珠茶 Gunpowder green tea;*;*;机器采摘 picked by Machine;嫩度 匀度 新鲜度;Tip;鲜叶分级机 Machine for fresh tea leaves sorting;红变鲜叶 Bad;;Techniques for keeping tea leaves in fresh:; 2. 炒青茶初加工 Part II. Roasted Green Tea Primary Processing ;杀青是绿茶初制的第一道工序，是形成和提高眉茶品质关键性的技术措施，其目的是利用高温破坏鲜叶中酶的活性，阻止茶多酚的酶促氧化以及叶子内含物质不必要的变化，使叶质变软，便于揉捻成条，同时散失部分水分，促进香气的形成。;1. 杀青方法 Fixation Methods （1）锅式杀青 Pan Fixation;（2）瓶式杀青机 Bottle-typed fixation machine;（3）滚筒杀青机 Cylinder-typed fixation machine;筒体 cylinder;Fresh leaves;二、揉捻（Rolling）;1. 揉捻的目的 Rolling Objectives ;2. 操作技术与要点 Operation Techniques;3. 揉捻程度 Rolling Degree;三、干燥（Drying）;1. 干燥的目的 Drying Objectives ;进风口风温120~130℃，摊叶厚度2cm，烘15min，至含水量在40%左右时下机。 The air temperature should be controlled between 120~130℃ at air inlet. Tea leaves, spread out 2 cm thick, should be baked for 15 min until there is about 40% moisture left. And then they can be put out of the baker. 烘后的二青叶较潮，应及时摊凉散热。 There is still some moisture left in the tea leaves after the 2nd drying, so they should be spread out for cooling. ;②炒三青 The 3rd drying;③滚足干The final drying;3. 干燥程度 The Drying Degree;毛茶：含水量6%以下。条索紧卷，油润，色绿，香气清高，手捻成末。 There is only less than 6% moisture left in primary tea (Raw tea). They are tightly-stripped and look glossy and green. And they smell fragrant. When they are twisted by hands, they will become powders. ;*;红茶（Black Tea）是指发酵程度达80～90%的全发酵茶。 Black tea, is 80%~90% fermented. 制作过程不经杀青，而是直接萎凋、揉捻（切），然后进行完整发酵，使茶叶中所含的茶多酚氧化成为茶黄素、茶红素，进而形成红茶所特有暗红色干茶、红色茶汤。 There is no fixation for black tea. The leaves are withered, rolled and fully fermented, tea polyphenols are oxidized to theaflavins and thearubigins, then we will find the tea turning into dark red, an unique feature of black te