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随着茶叶市场开放,不少茶区的茶农由过去加工制作单一种茶逐步改为制作多种茶类,以适应市场需求和增加经济收入。笔者为了探索同质鲜叶加工制作不同类型绿茶的经济效益,特地进行了同质鲜叶制作烘青和炒青茶比较试验,现将结果简介如下。一、试验设计与实施试验设计:取同一块茶园中的高档、中档、低档鲜叶分别加工制作烘青和炒青茶。高档鲜叶即为刚开园采摘的嫩叶,基本以一芽二、三叶为主。中档鲜叶是正值开采高峰期所采的鲜叶,一般以一芽三、四叶和嫩对夹叶为主。低档鲜叶是在立夏以后所采的鲜叶,大
With the opening up of the tea market, many tea farmers in the tea area have gradually changed their single kinds of tea from the past to the production of various kinds of tea to meet the market demand and increase their economic income. In order to explore the economic benefits of processing different types of green tea with the same quality fresh leaves, the author has specially made the comparative experiments on the baking and green tea making with the same quality fresh leaves. The results are summarized as follows. First, the experimental design and implementation of experimental design: Take the same piece of tea in the high-end, mid-range, low-grade fresh leaves were processed to produce baked green and fried green tea. High-grade fresh leaves that just picked the young leaves of the park, the basic to a bud two, three-based leaves. Mid-range fresh leaves are positive mining peak taken by the fresh leaves, usually a bud three, four leaves and tender pairs of leaves based. Low-grade fresh leaves are taken after the beginning of the summer leaves, big