| 勐海红茶生产加工工艺技术改进初探 |
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| 引用本文： | 李晓霞,杨盛美,李忠美,陈玫.勐海红茶生产加工工艺技术改进初探[J].热带农业科技,2013(1):22-24. |
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| 作者姓名： | 李晓霞 杨盛美 李忠美 陈玫 |
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| 作者单位： | 云南省农业科学院茶叶研究所 |
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| 摘 要： | 针对勐海红茶中存在的苦涩及泛酸现象,在传统加工工艺的基础上对红茶加工相关工艺环节进行细化改进,并着重在发酵环节进行全自动生产控制,解决勐海红茶发酵全靠人工调控,全凭经验操作,缺乏科学的技术条件和手段,难以稳定和提高产品质量的弊端,通过改进红茶发酵技术,实现提高和稳定滇红茶品质。
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| 关 键 词： | 红茶 苦涩泛酸 发酵工艺 滇红 |
Preliminary Study on Processing Technological Innovation of Black Tea in Menghai |
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| LI Xiao-xia,YANG Sheng-mei,LI Zhong-mei,CHEN Mei.Preliminary Study on Processing Technological Innovation of Black Tea in Menghai[J].Tropical Agricultural Science & Technology,2013(1):22-24. |
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| Authors: | LI Xiao-xia YANG Sheng-mei LI Zhong-mei CHEN Mei |
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| Institution: | Menghai Tea Institute of Yunnan Academy of Agriculture Science,Menghai 666201,China |
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| Abstract: | Menghai city,lies to the south of Yunnan Province,is one of the tea origins in the world.Its black tea,also known as a Dianhong,has good quality in flavor but tastes a little bit bitter and sour sometimes in traditional processing technology.Technological innovation involves in tea fermentation mainly could be improved and make a stable quality of the black tea. |
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| Keywords: | black tea bitter and sour fermented technology Dianhong |
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