摘要
洞庭山碧螺春茶是我国传统的名优绿茶,具有紧结纤细、卷曲呈螺、花果香显、味鲜浓爽的品质特征。传统的碧螺春工艺仍以全手工炒制为主,对各个工序的精准把控具有较高的要求,文章介绍了洞庭山碧螺春茶的炒制工艺流程,着重介绍了杀青、揉捻、搓团、烘焙等工序的关键控制要点、注意事项和补救措施,从而更加全面地展现传统碧螺春茶独特的加工工艺,稳定形成其优良的品质风格。
Dongting Mountain Biluochun Tea is a traditional green tea with the quality characteristics of tight and slender,curly conch,floral and fruity aroma,fresh and refreshing taste.The traditional Biluochun process is still mainly hand-fried,which has high requirements for precise control of each process.This article introduced the breeding method and the process of Dongting Mountain Biluochun Tea,focusing on the key control points,precautions and remedial measures for the processes of fixation,kneading,rolling and baking,so as to show the unique processing of traditional Biluochun Tea more comprehensively and to stabilize its excellent quality.
作者
沈逸君
SHEN Yi-jun(Suzhou Liudao Tea Company,Suzhou 215111,China)
出处
《中国茶叶加工》
2022年第4期47-50,共4页
China Tea Processing
关键词
碧螺春
选种
炒制
补救
预防
Biluochun Tea
Selection
Frying
Remedial measures
Prevention
