【摘要】 对四川群体种、早白尖种、南江种及福鼎大白茶的—芽—叶初展和—芽—叶嫩梢制作“永川秀芽”名茶3种的工艺流程、单项工艺流程比较试验,结果表明:采用鲜叶摊放—杀青—揉捻—烘二青—复揉—做形—烘干—整理的工艺流程为处理针形名茶的合理技术和流程.杀青程度在正常状况下,减重率在30%左右为宜;提高茶叶色泽的工艺为二青改炒为烘;形成针形状名茶的关键工艺是“分段造形”技术.更多还原

【Abstract】 Sichuan is noted for growing tea and tea has a very important position in Chinese history The superior lea "Yongchuan Xiuya" , a fragrant needle-shape tea was made of the first top leaf of the medium sized and bush-like tea tree. The research on processing was carried out for a long time. As a result, a set of completely and comprehensively technological process was perfected. It was as following, Spreading out fresh leaves→Killing green→Kneading and twisting→Second baking→Re-kneading→Shaping→Stoving→finish. The key technique for making needle-shape tea was "shaping step by step" . The materials were the tea species of Sichuan population, early Baijian, Nanjiang and Fuding Dabaicha. The tea won the title of "Famous Chinese Tea" in 1989.更多还原