| 六大茶类的工艺创新与机具配置 |
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| 引用本文： | 赵熙,郑红发,包小村,周建勇,朱克军.六大茶类的工艺创新与机具配置[J].茶叶通讯,2013(4):21-25. |
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| 作者姓名： | 赵熙 郑红发 包小村 周建勇 朱克军 |
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| 作者单位： | [1] 湖南省农业科学院茶叶研究所,长沙410125 [2] 长沙湘丰茶叶机械制造有限公司,长沙410158 |
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| 摘 要： | 本文总结了绿茶、红茶、乌龙茶、黄茶、白茶、黑茶六大茶类的传统工艺技术和相应的茶机配置，并以此为基础在六大茶类的加工过程中加入了新技术和新工艺，对改善茶叶香气和滋味，降低苦涩味，提高茶叶品质等方面起到了重要作用。
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| 关 键 词： | 六大茶类 工艺创新 机具配置 |
Processing Innovation and Mechanical Equipment of Six Teas |
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| ZHAO Xi,ZHENG Hong-fa,BAO Xiao-cun,ZHOU Jian-yong,ZHU Ke-jun.Processing Innovation and Mechanical Equipment of Six Teas[J].Tea Communication,2013(4):21-25. |
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| Authors: | ZHAO Xi ZHENG Hong-fa BAO Xiao-cun ZHOU Jian-yong ZHU Ke-jun |
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| Institution: | ZHAO Xi, ZHENG Hong-fa, BAO Xiao-cun, ZHOU Jian-yong, ZHU Ke-jun |
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| Abstract: | This paper summarize the traditional processing technology and relative mechanical equipment of six teas, green tea, black tea, oolong tea, yellow tea, white tea and dark tea. Based on above, new processing technology and innovation was added in to improve the tea fragrance and taste and lower the bitterness and astringency. |
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| Keywords: | Six teas Processing innovation Equipment Innovation |
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