PU Guo-tao,ZHOU Tian-shan,XIAO Bin,et al.Study on the Processing Technology of Southern Shanxi Kungfu Black Tea in Different Season[J].Northern Horticulture,2013,37(06):143-146.
陕南春夏秋季工夫红茶加工工艺研究
- Title:
- Study on the Processing Technology of Southern Shanxi Kungfu Black Tea in Different Season
- 文章编号:
- 1001-0009（2013）06-0143-04
- Keywords:
- outhern Shaanxi; kungfu black tea; process technology
- 分类号:
- TS 272.5+2
- 文献标志码:
- A
- 摘要:
- 以陕南紫阳群体种为试材，研究了春、夏、秋季红茶萎凋—揉捻—发酵—干燥各环节的最佳参数指标。结果表明：室内自然萎凋，温度20~25℃，湿度75%~85%，春季18 h，夏季13 h，秋季15 h，鲜叶萎凋适度；揉捻采用6CR-25型揉捻机，揉捻依照轻重轻原则，轻揉5 min，重揉30 min，轻揉5 min，揉捻达到标准；春季揉捻叶发酵温度控制28℃，湿度85%，3.5 h；夏季揉捻叶发酵温度28℃，湿度85%，时间3.0 h；秋季揉捻叶发酵温度28℃，湿度95%，时间3.0 h。干燥烘干毛火温度100℃，足火70℃，烘至茶叶手捻成粉末即可，毛火与足火间摊凉40 min；经感官评审和内质分析，陕南春夏秋工夫红茶产品品质均能达到红茶品质要求，其外形紧结卷曲、色泽乌润，汤色红艳明亮、甜香持久、滋味鲜爽甜醇，叶底红匀明亮。春夏秋季红茶主要理化成分含量分别为：水浸出物含量36.92%、41.93%、35.80%；茶红素含量为3.720%、5.373%、3.486%；茶黄素含量0.313%、0.362%、0.310%；氨基酸含量为3.11%、2.99%、2.92%，产品值得在陕南地区开发。
- Abstract:
- Local group species of tea were used to explore the process of kungfu black tea in Shaanxi.The procedures of withering-rolling-fermentation-dry were studied.The results showed that the temperature 20~25℃，humidity 75%~85%，the withering time was 18 hours in spring，13 hours in summer，15 hours in autumn，fresh leaves could reach withering standard.Rolling：6CR-25 type of rolling machine，soft rolling 5 minutes and strong rolling 30 minutes and soft rolling 5 minutes，rolled up to standard.Spring rolled leaf fermentation temperature 28℃,humidity 85%,3.5 hours；summer rolled leaf fermentation temperature 28℃，humidity 85%，time 3.0 hours；autumn rolled leaf fermentation temperature 28℃，95% humidity，time of 3.0 hours.Drying first time temperature 100℃，second time drying temperature 70℃and bake until tea powder can be twisted into hand.Sensory evaluation and endoplasmic analysis of the developed black tea was made.The southern Shaanxi spring and summer and autumn black tea meet the quality of black tea quality requirements and the Shannxi kungfu black tea was successfully made.The main physical and chemical ingredients of spring，summer and autumn tea were：water extracts content 36.92%,41.93%,35.80%；the thearubigins content 3.720%,5.373%,3.486%；the aflavins content 0.313%,0.362%,0.310%；amino acid content were 3.11%,2.99%,2.92%.Products were worthy of developing in southern Shaanxi.
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备注/Memo
第一作者简介：蒲国涛（1987-），男，陕西汉中人，在读硕士，现主要从事茶叶加工等研究工作。