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红茶初制新技术(热处理)是苏联创造的先进制茶方法。它可以显著地提高茶叶香气,消除青味,增加茶汤浓度,减少花青乌条,降低吸湿性,因而能大大提高茶叶品质。同时由于新技术取消了发酵阶段,又将毛火、摊凉和足火简化为一次烘干,所以为红茶初制连续化、自动化创造了有利的条件。红茶新制法的基本原理是针对旧制法的不合理现象而提出的。首先在旧制法中的发酵阶段,鞣质氧化极不均衡而又过于猛烈,以致大量可溶性鞣质氧化缩合而减少,一股自鲜叶开始到烘干约有50%鞣质损失。
The first black tea new technology (heat treatment) is the Soviet Union to create advanced tea method. It can significantly improve the aroma of tea, eliminate the green taste, increase the concentration of tea, reduce the cyanine black stripes and reduce the hygroscopicity, thus greatly improving the tea quality. At the same time as the new technology to cancel the fermentation stage, but also the mahogany, stall cool and enough to simplify the fire for a drying, so the continuity of the initial black tea system, creating favorable conditions for automation. The basic principle of the new system of black tea is proposed against the unreasonable phenomenon of the old system of law. First of all, in the fermentation process of the old system, the oxidation of tannins is extremely uneven and violent, resulting in a large amount of soluble tannins being oxidatively condensed and decreasing. An about 50% tannin loss from fresh leaves to drying occurs.