CAJ | 학술논문

在传统绿茶工艺的基础上增加了摊青和堆积工序，改锅式杀青为蒸汽杀青，并结合热揉等进行夏秋季绿茶加工工艺改良研究，初步确定了鄂北茶区夏秋季绿茶制作工艺流程为：摊青-蒸汽杀青-揉捻-初干-堆积-炒干。改良后的夏秋季绿茶品质与传统工艺相比有明显提高：综合品质比提高了11.0％，氨基酸含量、可溶性糖显著提高，茶多酚含量、酚氨比显著降低，苦涩味减轻。改良后的绿茶工艺各工序的主要技术参数为：摊青时间为3～5 h、摊青叶的含水量达70％左右、二青叶含水量40％左右、堆积时间2～3 h、炒干含水量4％～7％。
재전통록다공예적기출상증가료탄청화퇴적공서，개과식살청위증기살청，병결합열유등진행하추계록다가공공예개량연구，초보학정료악북다구하추계록다제작공예류정위：탄청-증기살청-유념-초간-퇴적-초간。개량후적하추계록다품질여전통공예상비유명현제고：종합품질비제고료11.0％，안기산함량、가용성당현저제고，다다분함량、분안비현저강저，고삽미감경。개량후적록다공예각공서적주요기술삼수위：탄청시간위3～5 h、탄청협적함수량체70％좌우、이청협함수량40％좌우、퇴적시간2～3 h、초간함수량4％～7％。
The experiment of fall green tea process improving is that the spreading and accumulation process were increased in the traditional green tea procession ,deactivation enzyme with water vapor insteaded of the pan ,with hot rolling in the procession.The new procession is:spreading-deactivation enzyme-rolling-initial drying-accumulation-drying in northern Hubei area.The new pro-cession has better tea quality than the traditional technology ,the overall quality has improved 11.0%;the content of amino acid and soluble sugar are significantly increased;the content of tea polyphenols and the ratio of phenol to ammonia ( TP/AA) are decreased;the bitter taste of tea is reduce .The main technical parameters of new process as:drying time is 3~5 h,the moisture content of the drying leaf is about 70%,the moisture content of the initial drying leaf is about 40%,the accumulation time is 2~3 h,the water con-tent of fall tea is 4%~7%.