【摘要】 为充分挖掘城步峒茶资源潜力，开发其优质红茶产品，对城步峒茶红茶制备过程中摇青工艺、萎凋工艺、干燥工艺进行了优化，最终获得最佳工艺流程和技术参数为：鲜叶→萎凋12～16 h(日光萎凋厚度3～5 cm，时间30～60 min；室内薄摊萎凋厚度2～3 cm，温度25～28℃，湿度70%左右，时间12～16 h)→摇青(40 min，中间间隔60 min)→揉捻40～60 min→发酵3～5 h(温度28℃，湿度95%)→干燥(初干120～130℃，时间2～3 min；滚筒复干90～100℃，时间40～45 min；提香80～90℃，时间90～120 min)→精选除杂→包装入库。以该工艺制备的城步峒茶红茶主要品质成分含量较高，外形色泽乌润、匀紧，汤色红艳明亮，滋味甜醇，叶底明亮，具有红茶的甜香特色，感官评价得分较高。更多还原

【Abstract】 To fully tap the potential of ChengbuDuntsa tea resources and develop high-quality black tea products,the shaking,withering and drying processes in the production technology of black tea of ChengbuDuntsa have been optimized.The optimum process and technical parameters are achieved:fresh leaves → withering 12-16 h (sunlight withering:3-5 cm thickness,30-60 min;indoor thin-layer withering:2-3 cm thickness,25-28 ℃,about 70% humidity,12-16 h) → shaking green (40 min,interval 60 min) → rolling 40-60 min → fermentation 3-5 h (28 ℃,95% humidity) → drying (initial drying:120-130 ℃,2-3 min;drum redrying:90-100 ℃,40-45 min;aroma enhancing:80-90 ℃,90-120 min) → selection for impurity removal → packaging and storage.ChengbuDuntsa black tea prepared by this process has high levels of main quality components;its appearance is black bloom,neat and tight;its infusion is bright red with lustrous leaves,and tastes sweet and mellow,belonging to the typical sweetness and fragrance of black tea;its sensory evaluation score is high.更多还原