| 不同加工工艺对宜红茶品质的影响 |
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| 引用本文： | 仇方方,郝晴晴,邓余良,卢梦玲,鄢华捷,黄声东,王友海.不同加工工艺对宜红茶品质的影响[J].茶叶通讯,2016(3):23-26. |
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| 作者姓名： | 仇方方 郝晴晴 邓余良 卢梦玲 鄢华捷 黄声东 王友海 |
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| 作者单位： | 1. 宜昌市农业科学研究院,湖北 宜昌,443000;2. 中国农业科学研究院 茶叶研究所,浙江 杭州,310000 |
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| 摘 要： | 通过控制萎凋程度、发酵时间和足干温度,研究宜红茶初制过程中工艺条件对成品茶感官品质及主要生化成分的影响。结果表明,萎凋程度、发酵时间和足干温度3因素对红茶品质的影响程度表现为:发酵时间萎凋程度足干温度;鲜叶萎凋至含水率为60%,发酵2.5 h,再用85℃温度足干制得的红茶汤色橙黄明亮,甜香明显,内含物质丰富,综合品质突出。
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| 关 键 词： | 宜红工夫 萎凋 发酵 干燥 品质 |
The Different Processing Method Effect on the Quality of Yihong Black Tea |
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| QIU Fang-fang,HAO Qing-qing,DENG YU-liang,LU Meng-ling,YAN Hua-jie,HUNAG Sheng-dong,WANG You-hai.The Different Processing Method Effect on the Quality of Yihong Black Tea[J].Tea Communication,2016(3):23-26. |
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| Authors: | QIU Fang-fang HAO Qing-qing DENG YU-liang LU Meng-ling YAN Hua-jie HUNAG Sheng-dong WANG You-hai |
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| Abstract: | The effect on quality of Yihong Black Tea was studied by adjusting of withering extent, fermentation time and temperature of enough dry. The result showed that the sequence of effect potential is fermentation time>withering extent>temperature of enough dry. The withering to water content 60%, fermentation for 2.5h and 85℃ for enough dry achieved the best quality for Yihong Black Tea which has bright orange brewing liquor, obvious sweet aroma and rich quality content. |
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| Keywords: | Yihong Black Tea Withering Fermentation Dry Sensory quality |
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