CAJ | 학술논문

为改变传统黑毛茶松柴明火干燥影响茶叶品质安全的问题，试验以云台山大叶种黑毛茶精加工的天尖进行不同干燥方法研究，比较了七星灶、炭烘、电烘三种不同干燥方法，对茶叶品质进行了理化分析、感官审评和能源消耗分析。结果表明，七星灶干燥产品在品质分析和能源消耗上有一定优势，但具有烟熏味；炭烘产品无烟味，但香气比较低且带有发酵味，相关成分含量也较低；电烘干燥过程易于控制，产品理化和感官审评品质较好。
위개변전통흑모다송시명화간조영향다협품질안전적문제，시험이운태산대협충흑모다정가공적천첨진행불동간조방법연구，비교료칠성조、탄홍、전홍삼충불동간조방법，대다협품질진행료이화분석、감관심평화능원소모분석。결과표명，칠성조간조산품재품질분석화능원소모상유일정우세，단구유연훈미；탄홍산품무연미，단향기비교저차대유발효미，상관성분함량야교저；전홍간조과정역우공제，산품이화화감관심평품질교호。
In orde to solve the quality safety problem brought by the traditional pine-smoking drying of Tian-jian Dark Tea, three ways of drying, seven-star stove, charcoal and electricity was tested using Yuntaishan Big Leaf Dark Tea Maocha. The result showed that the Seven-star Stove drying product has good chemical content and less energy cost, though it gives smoky flvor;The charcoal drying product has no smoking flavor but it gives low fragrance and stale hint, and lower in corelative content;The electricity drying is easy to control in procesisng and the product quality is good in sensory taste and chemical content.