CAJ | 학술논문

参照传统的武夷岩茶和清香型乌龙茶的加工工艺,设置做青叶的不同晾青环境和造型工艺2个因素,对不同处理的茗科1号清香型武夷岩茶毛茶品质进行分析.结果表明:晾青环境不同对条形和卷曲形毛茶的感官品质影响不显著;造型工艺不同对空调环境晾青的毛茶感官品质影响显著,对自然环境晾青的毛茶感官品质影响极显著;揉捻造型有利于提高毛茶品质,其中以自然环境薄摊晾青后进行揉捻造型的毛茶品质最佳.
삼조전통적무이암다화청향형오룡다적가공공예,설치주청협적불동량청배경화조형공예2개인소,대불동처리적명과1호청향형무이암다모다품질진행분석.결과표명:량청배경불동대조형화권곡형모다적감관품질영향불현저;조형공예불동대공조배경량청적모다감관품질영향현저,대자연배경량청적모다감관품질영향겁현저;유념조형유리우제고모다품질,기중이자연배경박탄량청후진행유념조형적모다품질최가.
Based on traditional processing technology of Wuyi Rock Tea and fen-flavor Oolong tea, an experiment was conducted with the two elements of leaf cooling condition and formative technology, and the quality of primary product of fen-flavor Wuyi Rock Tea of variety Mingke 1 was analyzed. The result showed that leaf-cooling condition had no significant effect on sensory quality of strip and curling shaped primary tea; formative technology had significant effect on sensory quality of primary tea leaf-cooled under air-condition, and had very significant effect on sensory quality of primary tea leaf-cooled under natural environment; rolling formation was beneficial to the promotion of primary tea quality, in which the primary tea quality thin leaf-cooled under natural environ-, ment followed by rolling formation was the best.