【摘要】 用喷水增湿茶坯的方法窨制的茉莉花茶,结果表明,一窨花茶的品质,茶坯含水量10%—20%处理均优于传统工艺。将特级烘青茶坯含水量增加到10±2(%)、同时减花20%或30%,进行连窨试验,结果表明,减花二窨一提的花茶品质均优于传统工艺(不减花四窨一提)花茶,其中尤以减花30%二窨一提和不减花、茶坯不烘焙直接三窨一提处理的最佳。与传统工艺比较,新工艺不仅节省了花量,而且减少了窨次及烘焙次数,大大缩短了窨花周期(由12d 以上缩至4d),经济效益十分显著。更多还原

【Abstract】 Water was sprayed to the biscuit to increase its water content for thescenting of jasmine tea.The qualities of the one-scenting jasmine teas with10%—20% water content treatments were all better than that of the jasminetea produced by the orthodox technology.A good quality of jasmine tea wasstill obtained even though cutting down the amount of the jasmine flowerby 20% or 30% when the water content of the biscuit was increased to 10%±2%.Comparing with the orthodox technology,the new technology consumesmuch less flower,needs fewer scentings and dryings,costs much shortertime(from 12 days of the Orthodox technology to 4 days)and results in aremarkable economic efficiency.更多还原