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題名 | 台茶12號製造條形包種茶之研究 |
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作者 | 鄭正宏; | 書刊名 | 臺灣茶業研究彙報 |
卷期 | 13 1994.01[民83.01] |
頁次 | 頁91-112 |
分類號 | 473.4 |
關鍵詞 | 條形包種茶; 台茶12號; 製造條件; Strip type paochung tea; TTES.NO.12; Manufacturing conditions; |
語文 | 中文(Chinese) |
中文摘要 | 根據試驗結果,我們提供以台茶12號製造文山包種茶的標準方法給予茶農參考: 包括茶菁原料的採摘、萎凋的方式、殺菁的條件、揉捻的時間、乾燥的方法等。 茶菁採摘之最適條件為:當茶樹之採摘面達百分之三十至百分之四十開面時,採擷其一 心二葉至三葉之嫩葉部分。至於茶菁之日光萎凋條件,以正常萎凋為佳,並以茶菁之失水量 為7.0%左右時為最恰當。至於室內萎凋的條件,首先應考慮當日之室溫,當室溫高於25°C 時,應施行四回式攪拌方式,低於25°C時,則應採用五回式攪拌方式。四回式攪拌次數每回 分別為3,6,12,24次,其靜置時間則分別為90分,90分,90分,120分;五回式之攪伴 次數分別為3,6,12(搖菁機5分,5轉╱分),24(搖菁機8分),36次(搖菁機15分), 靜置時間則分別為90分,90分,90分,120分,150分。而室內萎凋其茶菁之失水量,應控 制在18%∼22%之間。室內萎凋要採行幾回式攪拌方式,應在茶菁進廠時就要決定。以上條件 為室內之相對濕度在70%左右時使用。殺菁條件以250°C∼260°C(出風口溫度)、時間4分鐘 至5分鐘為佳,殺菁後茶菁之失水量應控制在38%∼41%左右。揉捻時間約在4分鐘至5分鐘 為之間。幼嫩茶菁揉捻時間應減為3∼4分。乾燥方式,先以乙種乾燥機溫度100°C、30分鐘 初乾,再以電熱循環烤箱80°C、2小時烘至全乾。至於茶菁成熟度較高者,建議採行四回式 之攪拌方式,攪拌次數分別為3,8,18,38次,靜置時間為90,100,120,180分鐘,其餘 製茶過程中的理皆相同。 |
英文摘要 | According to our experiment results, we can offer a standard procedure for making Wen-Shan Paochung tea with the variety of T.T.E.S. No.12. That will cover the best way for plucking tea leaves, processing methods for solar and indoor withering , panning conditions, rooling time, drying methods etc.. For T.T.E.S No.12, the best material for processing is two or three leaves and a bud, with hand plucking by the time of the surface area of tea trees being 30~40% mature. As for solar withering process, we suggest using natural withering method with around 7% by weight of water content removed from fresh leaves. For indoor withering, the processing condition is room temperature dependent. So we should consider it first. If the room temperature higher than 25°C, then use four stages type of shaking process with hand gently shaking 3,6,12,24 time in each stage, afterwards setting for 90,90,90,120 minutes with respectively. Otherwise the room temperature lower than 25°C, then use five stages type of shaking process with hand gently shaking 3,6,12 (or by machine shaking 5 minutes, 5 rpm.), 24 (or by machine shaking 8 minutes), 36 (or by machine shaking 15 minutes) times in eeach stages, afterwards setting 90,90,90,120,150 minutes with respectively. The total amout of water removed from fresh tea leaves after indoor withering must control within 18~22% by weight. All what saying in the avove, are based on the relative humidity being 70% in the house. What type of shaking will be use for indoor withering process, should be decided as far as the material reach the factory. The condition for panning is 250°C~260°C (outlet temperature), within 4~5 minutes. The total water content removed from fresh leaves after panning, should control in the range of 38~41%. The time for rolling process should be 4 to 5 minutes, but for young shoot 3 to 4 minutes only. For firing procedure, use type B ventilation drier, 100°C and 30 minutes, for primary drying, then use electric ovenwith air circulation. 80℃ and 120 minutes, for secondary drying to dry through the raw tea. For high maturity leaves, we suggest using four stages type of shaking process, with hand shaking 3,8,18,38 times in each stage, and afterwards setting 90,100,120,180 minutes with respectively. Other process will be the same. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。