对鹿苑茶各工序的机械化加工技术进行初步研究,结果显示,机械化制作的鹿苑茶能够达到手工制作的品质要求。工艺流程及选用的设备为：鲜叶 — 摊放 — 杀青（6CST-40型滚筒连续杀青机） — 二炒（6CST-40型滚筒连续杀青机） — 闷堆—做形（6CSG-50型双锅曲毫炒干机） — 放泡（6CSG-50型双锅曲毫炒干机） — 干燥（6CHP-60型名茶烘焙机） — 增香（6CHP-60型名茶烘焙机）。通过正交试验对鹿苑茶做形条件进行优化,结果表明：在做形温度150℃左右,茶叶含水量40％,投叶量2βKg左右的条件下,干茶外形条索紧细,“环子脚”明显。在做形后期升高温度,能够较好形成“鱼子泡”的品质。

The mechanizing technology of Luyuan tea (yellow tea) was studied primarily. Results showed that the qualities of the machine-made tea could be the same as that of the handmade tea. The mechanizing processing procedure was confirmed as follows: fresh leaves — spreading — fixation (6CST-40 rotary continuous fixation machine) — first firing (6CST-40 rotary continuous fixation machine) — piling — shaping (6CSG-50 two-pan quhao roasting machine) — blistering (6CSG-50 two-pan quhao roasting machine) — drying (6CHP-60 famous tea dryer) — improving aroma (6CHP-60 famous tea dryer). The shaping conditions were optimized in orthogonal design experiment on water content, shaping temperature and leaves weight. Results revealed that Luyuan tea appearance twisted tightly and ‘Huanzijiao’ shape appeared in the shaping condition that water content was 40%, shaping temperature 150℃ and leaves weight about 2βKg. At the last stage of shaping, if pan temperature rose, ‘Yuzipao’ could appear in drying tea.