大马士革有机玫瑰红茶的窨制研究

目的]为了开发一种高效优质的大马士革玫瑰红茶的窨制工艺技术。方法]采摘新鲜大马士革玫瑰花,利用玫瑰花对新制红茶进行窨制,通过对叶底、外形、汤色、香气、滋味等5个指标分别进行打分评价窨制后红茶的品质,主要研究了窨制时间和配花量2个因素对大马士革玫瑰红茶窨制效果的影响,筛选最佳窨制条件。结果]研究表明,最适宜的玫瑰花窨制红茶技术条件为:窨制时间1天,配花量300%。结论]本研究可为大马士革玫瑰红茶的生产加工提供参考依据。

A Study on Scenting Technology of Organic Rosa damascene Mill. Black Tea

To study the scenting technology of Organic Rosa damascene Mill. black tea. Methodology] Firstly, Black tea was scented by certain freshRosa damascene Mill. flower. Then grading and evaluating the quality of scented black tea based on leaves, appearance, color, aroma and taste these five factors, especially focusing on whether and how the scenting time and the quantity of roses have an effect on the Rosa damascene Mil. black tea. Further, the best scenting conditions were sifted from the abovementioned researching process. Result] As the data indicates, the optimal conditions for making black tea through the scenting of roses are: the scenting time is 1 day, with a Rosa damascene Mill. flower amount of 300%. Implication] This study provides a reference for the production and processing of Rosa damascene Mill.black tea