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古茶树的周边环境好,给名优手工茶提供了优质原料。本试验对古茶加工过程的鲜叶投放量以及杀青的温度进行了研究,试验设置三种杀青温度和三种投叶量,分析不同投叶量在不同杀青温度下对品质的影响作用。结果显示鲜叶投放量0.75kg综合品质最好,0.5kg次之,1kg最差;杀青温度180℃-200℃综合品质最好,160℃-180℃次之,120℃-140℃最差。试验表明,古茶树的最佳投叶量为0.75kg,最佳杀青温度为180℃-200℃。
Ancient tea good surrounding environment, to the famous handmade tea provides high quality raw materials. In this experiment, the amount of fresh leaves in green tea processing and the temperature of fixing were studied. Three kinds of fixing temperature and three kinds of dropping amount were set up to test the effect of different amount of leaf throwing on the quality under different fixing temperature. The results showed that the optimum quality of fresh leaf with the dosage of 0.75kg was the best after 0.5kg, followed by 0.5kg, the worst was 1kg. The best comprehensive quality was the temperature between 180 ℃ and 200 ℃, followed by the temperature between 160 ℃ and 180 ℃, the worst between 120 ℃ and 140 ℃. Experiments show that the best cast leaves ancient tea 0.75kg, the best temperature of 180 ℃ -200 ℃.