CAJ | 학술논문

以宁波中小叶红茶叶为试材，研究揉捻、发酵对中小叶红茶品质的影响研究。结果显示，随着揉捻时间的延长，从轻揉5 min—重揉5 min—轻揉5 min至轻揉10 min—重揉10 min—轻揉10 min ，条形紧缩，红汤加深；发酵时间越长，由发酵2~4 h，颜色加深，以发酵6 h为佳。总体评价，轻揉10 min—重揉10 min—轻揉10 min，发酵4h为最佳工艺，含水量差异不显著。
이저파중소협홍다협위시재，연구유념、발효대중소협홍다품질적영향연구。결과현시，수착유념시간적연장，종경유5 min—중유5 min—경유5 min지경유10 min—중유10 min—경유10 min ，조형긴축，홍탕가심；발효시간월장，유발효2~4 h，안색가심，이발효6 h위가。총체평개，경유10 min—중유10 min—경유10 min，발효4h위최가공예，함수량차이불현저。
Taking Ningbo small leaf black tea as raw material, studied the kneading and rolling effect on quality of black tea. Results show that as the rolling time longer, lighter knead knead 5 min—5 min—knead gently massage for 5 min to 10 min—heavy knead gently knead 10 min—10 min, bar austerity, deep red soup; The longer the fermentation time, 2~4 h by fermentation, color deepened, for 6 h fermentation is preferred. Overall evaluation, massage for 10 min—heavy knead gently knead 10 min—10 min, 4 h as the best fermentation process, the water content of significant difference.