【摘要】 以碧香早品种夏茶一芽三、四叶为原料,在黑茶传统工艺的基础上,在杀青前,加入"做青工艺",以摇青次数、渥堆程度和干燥温度为参考因素加工黑毛茶,分别对成品茶品质进行感官审评和生化成分分析,结果表明最佳加工工艺为摇青3次、轻度渥堆、120℃干燥温度。更多还原

【Abstract】 On the basis of traditional Dark Tea processing,using the summer tea leaves of Bixiangzao and adding the innovative Zuoqing technology,the times of shake-green,the level of the piling and the drying temperature of the tea was recorded and analyzed as the reference factor to process Dark Tea.The result on sensory taste and chemical content analysis showed that the best processing technology for Dark Tea Maocha is shake green 3 times,mild piling,120℃ drying temperature.更多还原