【摘要】 【目的】解决石崖茶外形松散,香气欠愉悦的问题。【方法】将乌龙茶加工工艺引入石崖茶的加工制作中,对石崖茶鲜叶晒青、摇青、做青,并以传统的加工方法进行对照。【结果】得出的石崖茶产品外形紧结油润,香气愉悦持久,比现行的加工工艺得出的产品不论从外形还是内质都有较大幅度提高。【结论】以一芽二三叶石崖茶鲜叶为原料用乌龙茶工艺制石崖茶,其外形紧结、香气愉悦、滋味醇爽。研究得出的最佳的工艺参数是:下午16点以后晒青15-20min,以叶色失去光泽为宜;接着进行摇青,摇青强度为2-3q/min,摇青结束两小时杀青,后进行反复包揉成形,烘干。更多还原

【Abstract】 【Objective】It aims to solve the problem that the rock cliff tea is loose in appearance and less delightful in fragrance.【Method】The processing technique of oolong tea is introduced into processing rock cliff tea. The fresh leaves of rock cliff tea are sunned and rocked,compared with traditional processing method.【Result】The processed rock cliff tea has tight appearance with delightful and enduring fragrance.The newly processed tea product has significant improvements both in appearance and intrinsic quality compared with that processed by the existing technique.【Conclusion】The rock cliff tea,with the second and third leaves on the first bud of fresh leaves as the raw material,and by applying the processing technique of oolong tea,has tight appearance,delightful fragrance and mellow flavor. The optimum technological parameter from the study is to sun the leaves after 4 pm for 15-20 minutes to tarnish; then rock at the speed of 2-3 q/min; two hours after rocking,roll and pack repeatedly to make the shape and then dry them.更多还原