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广西南山白毛茶加工岩茶(乌龙茶)工艺探索研究

作  者:
谭少波;王小云;杨春
单  位:
广西壮族自治区桂林茶叶科学研究所
关键词:
南山白毛茶;做青;烘焙;品质
摘  要:
结合茶鲜叶的特点和乌龙茶加工工艺特点,对南山白毛茶群体种进行岩茶(乌龙茶)加工工艺试验研究。试验表明:采用轻做青方法,结合相应的烘焙工艺可以加工出香气浓郁清爽,滋味鲜醇的南山岩茶(乌龙茶)。岩茶的开发,可充分提高茶园鲜叶利用率,丰富产品结构和提高企业的经济效益。
译  名:
Research on processing technology of making Nanshan Baimao tea into Oolong tea
作  者:
Tan Shao-bo Wang Xiao-yun Yang Chun(Guilin tea sciences research institute of Guangxi,Guilin,541004)
关键词:
Nanshan Baimao tea;green-making;baking;quality
摘  要:
Integrated fresh leaves' features and oolong processing technology,an experiment of making Nanshan Baimao tea into Oolong tea was conducted.The results show that applying light green-making method and relevant baking technique can produce oolong tea with strong and refreshing aroma and taste.The development of Yan tea(oolong tea) processing technique can enhance fresh leaf use rate,make more products and increase enterprise's economic benefit.

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