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中国农学通报

中国农学通报 ›› 2014, Vol. 30 ›› Issue (7): 228-232.doi: 10.11924/j.issn.1000-6850.2013-1674

所属专题： 园艺

• 林学 园艺 园林 • 上一篇    下一篇

做形对黄檗玉针茶品质的影响

姚燕妮 朱雯 朱琳琳 虞昕磊 黄友谊 周茂林   

  • 收稿日期:2013-06-18 修回日期:2013-07-08 出版日期:2014-03-05 发布日期:2014-03-05
  • 基金资助:
    江西省科技厅 2011年重点新产品计划项目 “黄檗禅茶” (20112311080085)。

Study on the Shaping Technology of Huangbo Yuzhen Tea

  • Received:2013-06-18 Revised:2013-07-08 Online:2014-03-05 Published:2014-03-05

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摘要： 黄檗玉针茶是江西省重新恢复生产的历史贡茶——黄檗茶的一种，为促进其标准化生产，开展了黄檗玉针茶做形工艺技术研究，分析了不同做形条件对黄檗玉针茶品质的影响，优化出做形工艺技术。结果表明，以做形叶含水量为30%时，有利于黄檗玉针茶品质的形成；黄檗玉针茶最佳做形条件是做形温度为120℃、做形叶量为45 g/槽、做形时间为20~25 min，这将促进黄檗茶的生产发展。

关键词: 棉花, 棉花, 萎蔫综合症, 种子, 转基因, 亲本, 气候

Abstract: Huangbo Yuzhen tea is a kind of Huangbo tea, which is produced again and a famous historical tributary tea. For its standardized production, the shaping technology of Huangbo Yuzhen tea was researched by comparing the impact of different shaping condition and optimizing the shaping technology. The results showed that 30% of tea-shaped leaf water content was the best to form the quality of Huangbo Yuzhen tea, and the optimal shaping technology of Huangbo Yuzhen tea was: leaf weight was 45 g per trough, at 120℃ and the shaping time was 20~25 min. It will promote the production of Huangbo Yuzhen tea in future.