乌龙茶切细做青工艺研究

乌龙茶采用切细做青新工艺,并将其与传统做青工艺相比较。结果表明,在同等做青条件下,切细做青叶的水分变化及叶象变化趋势与传统做青叶基本一致。切细做青叶各主要化学成分含量及其毛茶品质与传统做青叶相近。切细做青的特点是理化变化速度较快,因而可缩短做青时间,简化做青工序。它可能成为乌龙茶工艺改革的重要途径之一。

A STUDY ON THE TECHNIQUE OF MAKING THE GREEN LEAF WITH CUTTING OF OOLONG TEA

A new technique of making the green leaf with cutting was used in the Oolong tea manufacture. Comparing this new technique with the traditional technique of making the green leaf, the results were shown as follows:The changing tendence of the leaf moisture content and appearance was almost similar under the same condition of making the green leaf. The content of the main leaf chemical components and the quality of the semi-made tea were very close. While the physical and chemial changes were faster during the periods of making the green leaf with cutting, so that the time could be shortened and the process could be simplified. And it was possible that the new technique might be one of the important way in the improvement of the Oolong tea manufacturing technique.