机制龙井茶摊凉与辉锅工艺研究初报

在机制龙井茶加工过程中，采用青锅叶摊凉０．５～１．０ｈ后一次性辉锅较为合理，它比摊青叶—炒到底和分二次辉锅更有利于品质的形成。对机制龙井茶辉锅的投叶量和温度的正交试验和统计分析，结果表明：１５０～２００ｇ／槽的投叶量和１２０～１４０℃的温度，有利于龙井茶品质的形成。对比试验结果表明，辉锅时机器的转速以开始时１２０ｒ／ｍｉｎ、后来逐渐减速到１１０ｒ／ｍｉｎ的方式有利于龙井茶品质的形成。辉锅加压以加压棒直径３ｃｍ为宜，采取先重棒（４００ｇ／根）后轻棒（２５０ｇ／根）的加压方式有利于龙井茶品质的形成。

Preliminary Study on the Technigue of Cooling and Roasting Process for Machine processed Longjing Tea

In the process of machine processing Longjing Tea,it was demonstrated superiority for tea quality that roasting the enzyme inhibited leaves only once after spreading and cooling for 0 5? ? h to that roasting two times or straight roasting without any cooling.Orthogonal tests on pan temperature and input of enzyme inhibited leaves were carried out and the data were statistically analyzed.Results showed that it would be good for tea quality if the leaf input was controlled at 150? ?00 g /trough and the roasting temperature at 120? ?40 ℃ .The comparative tests showed that high tea quality would be resulted if the rotative speed of machine decreased gradually from 120 r/min to 110 r/min ,and the pressure stick with diameter of 3 cm and weight of 400? ?50 g were used during the roasting process.