信阳毛尖茶机械化加工工艺参数研究

对信阳毛尖茶机械化加工的关键工艺参数进行了研究,结果表明:鲜叶应适度摊放,时间6-10h,摊放至含水率70％左右;高温适度杀青,杀青叶含水率60％左右为度;短时轻压搡捻5-8min;理条投叶量不宜太多,时间不宜太长,5-8min为宜;高温薄摊快速初烘,温度120℃左右,时间5-8min;适温二次复烘,第一次温度100℃左右,中间充分摊晾,第二次温度90℃左右,充分足干,含水量5％以下。

Study on the technological parameters of machining processing of Xinyangmaojian tea

The technologlal parameters of machining processing Xinyangmaojian tea were studied. The results showed that the fresh leaf should wither properly for 6-10h untill the moisture of leaf is about 70%; De-enzyming should be at high temperature and right till the the moisture of de-enzymed leaf is 60%; Rolling should be under soft pressure and at a short time for about 5-8min; During stripe liningm,it isn't suitable that input-quantity of leaf is too much and the time is too long. Early-drying should be withering thinly ,high temperature,quickly at 120℃ for 5-8min,then drying again for twice at proper temerature. At first drying at 100℃,after withering absolutely,drying again was at 90℃ untill the moisture of tea was below 5%.