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浙江省平阳县民新农业社,自采取牛炒青绿茶制造法后,不但减少劳力,降低生产成本,而在品质上的提高也很显著。该社1957年生产的3,674斤干毛茶中,全部评为一级茶,平均价达160.94元,比全县平均价82.28元一担高出93.1％。该社茶叶品质迅速提高的主要经验是: (一)合理分批分次适时采摘,民新社原来有分批分次采摘的习惯,一股年采149—150天之间,作到:先采大叶留小叶,小叶长大再分批采摘,这样除了保证产量的提高外,因青叶原料均匀,在初制过程中,基本上消灭了红筋、红梗、红叶的现象,对于茶品质的提高起了很大作用。
Zhejiang Province, Pingyang County, the new agricultural cooperatives, since the cattle to take green tea manufacturing method, not only to reduce labor, reduce production costs, but the quality improvement is also very significant. The club in 1957 3,674 pounds of dry Mao tea, all rated as a tea, the average price of 160.94 yuan, higher than the county average price of 82.28 yuan a dan higher than 93.1%. The club’s main experience of rapid improvement of tea quality are: (A) a reasonable number of times in a timely manner Picking, people’s livelihood, the original batch of picking habits, an annual mining between 149-150 days, made: first Large lobe leave leaflets, leaflets grew up and then picked in batches, so in addition to guarantee the yield increase, because the raw materials of the leaves evenly, in the process of the initial preparation, basically eliminating the phenomenon of red tendons, red stems, red leaves, for tea Improve the quality played a significant role.