毛峰茶不同做形技术应用研究
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摘要
为探究毛峰茶机械做形效果,对比了曲毫机做形和手工做形对毛峰茶品质形成的影响。结果表明:从在制叶性状上,曲毫机做形,在制叶卷曲度较好,色泽墨绿、有毫、有茶香,且柔软不沾手;手工做形卷曲度、色泽、显毫度、香气都稍优于曲毫机做形。碎茶率,手工做形碎茶率高于曲毫机做形。感官审评各因子之间,差异不大,手工做形汤色明亮度和香气较好,稍优于曲毫机做形。整体上,曲毫机做形和手工做形对毛峰茶品质影响差异较小,曲毫机能有效促使茶叶卷曲成形,可应用于毛峰茶机械做形,以提高茶叶生产效率。
In order to explore the effect of mechanical shaping of Maofeng tea,we compared the effects of mechanical shaping and manual shaping on the quality of Maofeng tea. The results showed that,the mechanically shaped tea leaves had good curl shape and softness,with dark green color and tea fragrance,but the manually shaped tea leaves had slightly better curl,color and fragrance. On the other hand,the breaking rate of manually shaped tea leaves was higher than mechanically shaped tea leaves. There was no significant difference between sensory evaluation results of tea shaped by the two methods,while the brightness and aroma of manually shaped tea were better than mechanically shaped tea. In conclusion,mechanical shaping would not significantly affect the quality of Maofeng tea,and could be used in practice to improve production efficiency.
In order to explore the effect of mechanical shaping of Maofeng tea,we compared the effects of mechanical shaping and manual shaping on the quality of Maofeng tea. The results showed that,the mechanically shaped tea leaves had good curl shape and softness,with dark green color and tea fragrance,but the manually shaped tea leaves had slightly better curl,color and fragrance. On the other hand,the breaking rate of manually shaped tea leaves was higher than mechanically shaped tea leaves. There was no significant difference between sensory evaluation results of tea shaped by the two methods,while the brightness and aroma of manually shaped tea were better than mechanically shaped tea. In conclusion,mechanical shaping would not significantly affect the quality of Maofeng tea,and could be used in practice to improve production efficiency.
引文
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[2]陈玉琼,倪德江.机制卷曲形名茶做形工艺研究[J].华中农业大学学报,1999,18(4):388-390.CHEN Y Q,NI D J. Studies on technique of shaping during mechanical process of curl-shaped famous tea[J]. Journal of Huazhong Agricultural University,1999,18(4):388-390.
[3]程静,龚正礼.卷曲形名优茶的最佳提毫工艺技术研究[J].福建茶叶,2009(4):14-17.
[4]赵华富,申东,高秀兵,等.贵州卷曲形茶机械做形提毫效果评价[J].贵州农业科学,2016,44(5):144-147.ZHAO H F,SHEN D,GAO X B,et al. Effect of Guizhou curlyshaped tea machine on formation and appearance tippy in tea process[J]. Guizhou Agricultural Sciences,2016,44(5):144-147.
[5]莫从信,潘科,郑文佳,等.卷曲形茶机械做形提毫研究初报[J].贵州农业科学,2010,38(9):192-194.MO C X,PAN K,ZHENG W J,et al. Preliminary report on formation and tippy of curl-shaped tea processed by machines[J].Guizhou Agricultural Sciences,2010,38(9):192-194.