CAJ | 학술논문

针对勐海红茶中存在的苦涩及泛酸现象,在传统加工工艺的基础上对红茶加工相关工艺环节进行细化改进,并着重在发酵环节进行全自动生产控制,解决勐海红茶发酵全靠人工调控,全凭经验操作,缺乏科学的技术条件和手段,难以稳定和提高产品质量的弊端,通过改进红茶发酵技术,实现提高和稳定滇红茶品质.
침대맹해홍다중존재적고삽급범산현상,재전통가공공예적기출상대홍다가공상관공예배절진행세화개진,병착중재발효배절진행전자동생산공제,해결맹해홍다발효전고인공조공,전빙경험조작,결핍과학적기술조건화수단,난이은정화제고산품질량적폐단,통과개진홍다발효기술,실현제고화은정전홍다품질.
Menghai city,lies to the south of Yunnan Province,is one of the tea origins in the world. Its black tea,also known as a Dianhong,has good quality in flavor but tastes a little bit bitter and sour sometimes in traditional processing technolo-gy. Technological innovation involves in tea fermentation mainly could be improved and make a stable quality of the black tea.