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題名 | 萎凋溫度與時間對製造碎型包種茶之影響 |
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作者 | 張如華; 李敏雄; | 書刊名 | 臺灣茶業研究彙報 |
卷期 | 13 1994.01[民83.01] |
頁次 | 頁81-90 |
分類號 | 473.4 |
關鍵詞 | 萎凋溫度與時間; 製造; 碎型包種茶; Withering temperature and time; Manufactuning; Chip-type pouchong tea; |
語文 | 中文(Chinese) |
中文摘要 | 生葉經日光萎凋後,先進行切菁處理,再進行室內萎凋及攪伴、炒菁、揉捻、乾 燥等步驟,製成碎型包種茶。由試驗結果得知,茶菁經過切菁處理後,只要在室溫萎凋2小 時即能產生包種茶色澤;若提高溫度至35°C行萎凋處理,則所需萎凋時間可縮短為1小時, 較一般傳統條型包種茶之製造(萎凋8∼10小時)節省許多時間。 |
英文摘要 | In this study, the tea flush was subjected to cutting soon after solar withering, and then subjected to indoor-withering, panning, rolling and firing to produce chip-type pouching tea. The results showed that, The cutting treament could shorten the indoor-withering process to 2 hours, at room temperature, to produce the color of pouching tea, and when the temperature was raised to 35°C, the withering time could be even shortened to only 1 hour, Comparative to traditional type of pouching tea, it saved time by 6 hours or more. |
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