论文部分内容阅读
乌龙茶是本省茶农在长期的制茶实践中创造的一种茶类,成茶香高味醇,深受国内外广大消费者所赞誉。乌龙茶特有的优良香味,主要是在做青(包括晒青、摇青、凉青)过程形成的。但在原有小生产、手工操作情况下,其工艺复杂,工效低,技术不易掌握,品质不稳,远不能适应生产发展需要。因此,就须在总结验证现有群众经验和科研成果的基础上,改革做青工艺,进一步探究简便的做青新工艺方案,以求提出一套相对固定的、易于掌握的做青新工艺技术操作规程,为提高制茶技术水平,获得一种具有较高水平的香、味兼优产品,实现乌龙茶做青自控化,初制连续化生产奠定必要基础。
Oolong tea tea farmers in the province in the long-term practice of tea to create a kind of tea into a high-flavor tea, praised by consumers at home and abroad. Oolong tea unique fine fragrance, mainly in doing green (including drying blue, shake the green, cool blue) process. However, in the original small-scale production and manual operation, the technology is complicated, the work efficiency is low, the technology is not easy to grasp and the quality is not stable, so it can not meet the needs of production and development. Therefore, on the basis of summing up and verifying the existing mass experiences and scientific research results, we must reform the green process and further explore the simple green process plan so as to propose a relatively fixed, easy-to-master green process technology Operating procedures, in order to improve the level of tea technology, access to a higher level of incense, flavor and excellent products, to achieve oolong green self-control, the initial production of continuous production laid the necessary foundation.