摘要
对乌龙茶冷做青过程中理化变化的研究表明,在冷做青条件下内含物变化均呈较长时间缓慢进行,形成以轻晒青、轻做青(轻摇、薄摊、长晾、轻发酵)、重炒青、冷包揉、低温干燥为特点的乌龙茶加工的新工艺.冷做青温度以22-23℃为宜,温度过低内含物转化极为缓慢,做青历时长,内含物消耗过多,而使滋味鲜醇但淡薄且不耐泡,香气清细且带青气,对品质不利.
The physical and chemical changes of Oolong tea during cold fine manipulation indicated that contents took a long time gradual change, which formed the new Oolong tea processing characteristic of light withering, slight fine manipulation （ light rocking, thinly unfolding, long airing, little ferment） , more pan-firing, cold wrapping, low temperature drying. The proper temperature of cold fine manipulation was 22 -23℃. If the temperature is lower, contents will change more slowly, time of fine manipulation last longer, contents waste more, which is detrimental to quality.
出处
《福建农林大学学报（自然科学版）》
CSCD
北大核心
2005年第3期309-312,共4页
Journal of Fujian Agriculture and Forestry University:Natural Science Edition
基金
福建省科技厅资助项目(2002N59
NY20030279)
关键词
乌龙茶
冷做青
做青温度
茶叶品质
Oolong tea
cold fine manipulation
fine manipulation temperature
tea quality
