枸杞叶茶制作工艺研究

研究了枸杞叶茶的制作工艺,探讨了烫青、炒青、微波火力杀青,以及不同烘炒方式对叶茶感官质量、茶汤色泽、茶香和叶茶复水率的影响。结果表明,选取生长期为6～15 d色泽较好,水分适中,厚实饱满的枸杞叶最为适宜,炒青则更容易彰显出茶汤的香气;烫青时采用质量分数0.04%乙酸锌和0.02%亚硫酸钠的混合溶液进行烫青,4%的蔗糖溶液和0.3%氯化钙硬化液浸漂可改善叶茶的组织状态;烘制能较好地保留叶绿素的含量,能保证茶汤的悦人色泽,但香气和口感欠佳;枸杞叶茶采用处理烫青和炒制为最佳制作工艺。

Processing Technology of Wolfberry Leaves Tea

This paper studies the processing technology of wolfberry leaves tea,discusses the influence of hot green,liquor, microwave fire shot and different drying fried way for leaves tea sensory quality,the color,sweet and compound water rate. The results show that the growth period is 6～15 d,color and luster is good,moisture,moderate thickness is full of Chinese wolfberry leaves the most appropriate,liquor is more easy to reflect the aroma of tea;Press green when used 0.04%zinc acetate and 0.02%sodium sulfite mixed solution for hot green,4%sucrose solution and 0.3%calcium chloride hardening immersion floating leaves tea can improve the organization of the state;baking can well keep the content of chlorophyll,can guarantee the tea pleasing color,aroma and taste but poor;The best processing technology of wolfberry leaves tea is hot green and stir-frying.