【摘要】 为探讨提升黑毛茶品质的加工工艺,以铁香品系茶树夏季一芽三叶为主的鲜叶为原料,设摇青次数、渥堆时间、足干温度三因素四水平共32组工艺加工黑毛茶。感官审评及内含成分测定结果显示,鲜叶分别经60 r、120 r和180 r(转速9 r/min)三次摇青,摇青后分别静置0.5 h、1.5 h和2.5 h,杀青、揉捻后渥堆24 h,毛火后用110℃足干的工艺最佳。所制黑毛茶外形条索紧结、黑褐尚润、带锋苗,尚匀;花香稍带火功香持久;汤色橙亮;滋味醇尚厚带花味;叶底黄褐、尚软、较匀齐,感官品质评分为92.60。更多还原

【Abstract】 In order to explore the processing technology to improve the quality of dark raw tea, the summer fresh leaves of 1 bud 3 leaves of Tiexiang strain were selected as raw materials, and the combination test was carried out by setting 32 groups processes of three factors and four levels, i.e. shaking times, piling time and sufficient drying temperature.The results of sensory evaluation and content determination showed that the best process was to shake the fresh leaves for three times at 60 r, 120 r and 180 r(rotation speed was 9 r/min), and then to stand for 0.5 h, 1.5 h and 2.5 h respectively, to pile up 24 h after killing and rolling, and to dry completely at 110 ℃ after rough fire. The processed dark tea was tight, dark brown, approach bloom, little tips and even in appearance, lasting flower fragrance with slight fire fragrance, orange bright in soup color, mellow and thick with floral flavor in taste, yellowish brown, soft and even in infused leaves, and the sensory quality score was 92.60.更多还原