摘要
六堡茶品质独特,具有"汤色红浓,香味陈醇,有金花,具有独特的槟榔香"的品质特点。六堡茶的品质区别于其他黑茶的原因,除了茶树品种及烘干方式外,关键还是在六堡茶的生产工艺上。本文对六堡茶传统堆式"渥堆"法与发酵技术罐式"渥堆"法进行分析比较。发酵技术罐式"渥堆"法是清洁化生产六堡茶的发展趋向。
＂Liubao＂ tea has the unique quality characteristics of ＂colors thick red,smells pure and concentrated,appears aspergillus cristatus,tastes unique fragrant betel nut＂.Besides the difference of tea varieties and drying method,the unique production processes is the key reason that distinguishes ＂Liubao＂ tea from other black teas.In his paper,the ＂tank-style＂ fermentation ＂Wodui＂ method and traditional ＂pile-style＂ ＂Wodui＂ method were analyzed and compared.The results showed that ＂tank-style＂ fermentation ＂Wodui＂ method is the development tendency of ＂Liubao＂ tea production processes.
出处
《广西农学报》
2011年第4期61-63,共3页
Journal of Guangxi Agriculture
基金
广西农职业技术学院课题
关键词
六堡茶
“渥堆”
传统
发酵罐
＂Liubao＂ Tea
＂Wodui＂ method
tradition
fermentation tank
