鹿苑茶机械化加工技术研究

doi:10.13305/j.cnki.jts.2005.02.011

Abstract

Abstract: 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.

Key words: Yellow tea, Luyuan tea, Processing, Mechanizing technology

CLC Number:

TS272
F323.3

ZHOU Ji-rong, CHEN Yu-qiong, YU Zhi, SUN Ya, ZHANG Wei-ping, NI De-jiang*. Studies on the Mechanizing Technology of Luyuan Tea[J]. Journal of Tea Science, 2005, 25(2): 141-145.

References 9

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Studies on the Mechanizing Technology of Luyuan Tea

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