Based on traditional processing technology of Wuyi Rock Tea and fen-flavor Oolong tea, an experiment was conducted with the two elements of leaf cooling condition and formative technology, and the quality of primary product of fen-flavor Wuyi Rock Tea of variety Mingke 1 was analyzed. The result showed that leaf-cooling condition had no significant effect on sensory quality of strip and curling shaped primary tea; formative technology had significant effect on sensory quality of primary tea leaf-cooled under air-condition, and had very significant effect on sensory quality of primary tea leaf-cooled under natural environment; rolling formation was beneficial to the promotion of primary tea quality, in which the primary tea quality thin leaf-cooled under natural environ-, ment followed by rolling formation was the best.%参照传统的武夷岩茶和清香型乌龙茶的加工工艺,设置做青叶的不同晾青环境和造型工艺2个因素,对不同处理的茗科1号清香型武夷岩茶毛茶品质进行分析.结果表明:晾青环境不同对条形和卷曲形毛茶的感官品质影响不显著;造型工艺不同对空调环境晾青的毛茶感官品质影响显著,对自然环境晾青的毛茶感官品质影响极显著;揉捻造型有利于提高毛茶品质,其中以自然环境薄摊晾青后进行揉捻造型的毛茶品质最佳.
展开▼
