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中国农学通报

中国农学通报 ›› 2012, Vol. 28 ›› Issue (6): 232-236.

所属专题： 园艺

• 食品 营养 检测 安全 • 上一篇    下一篇

烤茶用具、烘烤温度与时间对佤族烤茶品质影响的研究

杨净云   

  • 收稿日期:2011-10-25 修回日期:2011-12-20 出版日期:2012-02-25 发布日期:2012-02-25

Study on Tea Baking Utensils, Baking Temperature & Time’s Influences on the Quality of Wa Nationality Baked Tea

  • Received:2011-10-25 Revised:2011-12-20 Online:2012-02-25 Published:2012-02-25

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摘要：

烤茶是云南少数民族的传统茶饮品，具有独特的茶文化。为了研究不同烤茶用具在不同温度下烘烤不同时间对佤族传统烤茶品质的影响，更好地推广应用佤族烤茶，笔者以晒青绿毛茶为试验材料，选取佤族常用的土罐、生草纸、铁板等3种用具，选择3种温度和2个烘烤时间对佤族晒青绿毛茶进行烘烤试验。结果表明，以草纸烤茶品质较好，优于佤族传统烤茶用具铁板烤茶；佤族烤茶烘烤温度以250℃时较好，但烘烤10 min和15 min对佤族烤茶品质的影响不明显。

关键词: 一熟区, 一熟区

Abstract:

Baked tea is one of the specialties of the minority areas in the Yunnan Province, which has a distinctive tea culture. In order to determine the influence of baking time and baking utensils on the Wa nationality’s tea quality, and to further its popularization, experiments were conducted on sundried green tea. The experiments tested clay, papyrus, and iron paneled pots, which are often used by Wa people, under two different baking times, at three different baking temperatures. The results showed that the tea baked in papyrus was superior to that in iron panel; 250℃ was the most favorable baking temperature; and the tea quality was not affected, either by baking for ten minutes or fifteen minutes.