摘要
[目的]研究桂香红美人茶加工工艺及技术参数,为广西红茶的创新技术研究提供参考。[方法]以广西南亚热带农业科学研究所无公害茶园中金萱茶树品种被小绿叶蝉刺吸的一芽一叶鲜叶为原料,在红茶传统加工工艺基础上,结合乌龙茶晒青工艺、智能红茶发酵机发酵技术、智能烘干技术等多种先进的茶叶加工技术研制桂香红美人茶。[结果]总结出桂香红美人茶加工工艺及关键技术参数为：被小绿叶蝉刺吸的鲜叶→晒青（鲜叶失水率6%-10%）→萎凋（萎凋叶含水量62%-64%）→揉捻（40-60 min）→智能发酵机发酵（温度：32℃,湿度：95%,时间：3.5 h）→造型→智能烘干（温度：80℃,时间：120 min）→提香（温度：100℃,时间：30 min）→成品茶。[结论]该技术充分利用小绿叶蝉危害的鲜叶加工出市场价值较高的红茶新产品,能大幅度提高有机茶园综合效益,对推进有机食品生产有积极的作用。
[Objective] The aim was to study processing technique and parameters of Guixianghong Beauty Tea, to provide reference for technol-ogy innovation of Guangxi black tea. [ Method] On the basis of traditional processing technique of black tea, combining with several advanced tea processing techniques, such as Oolong tea sun withering technology, intelligent black tea fermentation machine technology, intelligent baking technology, with fresh tea from non pollution tea garden of Guangxi South Subtropical Agricultural Science Research Institute as material, Guix-ianghong Beauty Tea was developed. [Result] The processing technique of Guixianghong Beauty and key technical parameters were：fresh leaves sucked by Empoasca flavescens→sun withering（fresh leaf water loss rate 6% -10%）-withering（water content 62% -64%）→rolling（40-60 min）→intelligent fermentation machine（temperature：32 ℃, humidity：95%, time：3. 5 h）→modelling→intelligent baking（temperature：80℃, time：120 min）→aroma extraction（temperature：100℃, time：30 min）→finished tea. [Conclusion] The technology makes full use of fresh leaves sucked by Empoasca flavescens to produce black tea new products with high market value, which can greatly improve the comprehensive benefits of organic tea garden and has a positive effect to promote organic food production.
出处
《安徽农业科学》
CAS
2016年第16期94-97,共4页
Journal of Anhui Agricultural Sciences
关键词
桂香红
加工技术
红茶
Guixianghong
Processing technology
Black tea
