CAJ | 학술논문

用幼嫩鲜叶为试验原料，在试制高档红茶过程中，分别对萎凋叶含水量、揉捻时间和加压方式、发酵时间、干燥温度设置不同处理，以探索工艺指标。结果表明，较佳的工艺指标为：萎凋叶的含水量62％左右；揉捻70min，分两次揉，第一次揉捻不加压，第二次揉捻加压与松压交替进行；在室温24℃，相对湿度95％的条件下发酵180min；干燥毛火温度120℃左右，足火温度85℃。
용유눈선협위시험원료，재시제고당홍다과정중，분별대위조협함수량、유념시간화가압방식、발효시간、간조온도설치불동처리，이탐색공예지표。결과표명，교가적공예지표위：위조협적함수량62％좌우；유념70min，분량차유，제일차유념불가압，제이차유념가압여송압교체진행；재실온24℃，상대습도95％적조건하발효180min；간조모화온도120℃좌우，족화온도85℃。
The young shoots were used as raw materials for development of high-grade tea. The moisture content of withering leaf, rolling time, pressure mode, fermenting time and drying temperatm~ were used to acquire the optimum processing condition as the technology index. The results showed that the optimum processing condition was obtained with 62% moisture content of withering leaf, 70 min for rolling ( twice rolling: no pressure of first rolling, while the second rolling with and without pressure in turn), the fermenting time of 180 min under the conditions of room temperature of 24℃ and relative humidity of 95%. First drying temperature around 120℃, and second drying temperature of 85℃.