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我省农村社队茶场已基本运用全滚工艺加工炒青绿茶。部份茶场已取得较好的经济效果。但多数场对全滚工艺各工序所要求的工艺标准(即“制茶工艺因子”)还掌握不稳,或完全未掌握。因而茶叶品质还存在一定的问题。为此,根据多年试验的结果和生产检验的实效将全滚工艺技术标准详述如下,供参考,以便各地严格按照工艺要求制茶,提高茶叶品质,增加经济效益。
Rural communities in our province tea team has been the basic use of full-rolling process fried green tea. Some tea farms have achieved good economic results. However, most of the fields are still not fully informed of the process standards (ie, “tea process factors”) required for the entire rolling process. Therefore, there are still some problems of tea quality. To this end, according to the results of many years of tests and the actual results of the production test will roll the whole technical specifications are as follows, for reference, in order to strictly follow the technological requirements in all parts of tea, improve tea quality and increase economic efficiency.