摘要
碾茶是抹茶研磨前的原料,抹茶质量的好坏很大程度上取决于碾茶品质的高低。碾茶是将杀青后的茶叶不经揉捻,直接进行干燥等加工工艺而制成的茶片,看似简单的工艺,其实生产过程却非常复杂,稍许的鲜叶差异、蒸汽流量不同、温度变化,都会使碾茶品质产生较大的差异。文章介绍碾茶蒸汽杀青加工工艺,容易产生的品质缺陷及相应改进措施。
Tencha is the raw material of Matcha before grinding.The quality of Matcha depends on the quality of tencha.Tencha is a kind of tea flake which is made by the green tea with directly drying after de-enzyme but without rolling.It seems to be a simple process,but in fact,the production process is very complex.A little difference existed in either fresh leaves,flow rate and temperature during the processing will result a huge difference in the quality of tencha.This paper introduces the processing technology,analyzes the quality defect and raises the improvement measures of steaming tencha.
作者
王镇
尹娟
刘慧明
舒强
WANG Zhen;YIN Juan;LIU Huiming;SHU Qiang(National R&D Center for Matcha Processing Technology,Changzhou 213254,China;Jiangsu Xinpin Tea Co.,Ltd.,Changzhou 213254,China)
出处
《中国茶叶》
2021年第1期59-63,共5页
China Tea
基金
江苏现代农业产业技术体系建设项目(JATS[2020]083、JATS[2020]091)
常州国际科技合作项目(CZ20200002)
农业重大技术协同推广计划试点项目。
关键词
碾茶工艺
品质缺陷
工艺改进
tencha processing
quality defect
process improvement
