临海蟠毫茶全程机制技术研究.pdf

技术应用 55 中国茶叶加工 2015 （2 ）:55~57 临海蟠毫茶全程机制技术研究 陈昌来 （临海市特产技术推广总站， 浙江临海 317000 ） 摘 要： 全程机制临海蟠毫茶既能提高茶叶品质，又能减少劳动力投入，降低劳动强度，减少生产成本，是 广大茶农梦寐以求的一项技术。 其主要机制工艺是杀青：进叶口筒温约 200 ℃ ，出叶口筒温约90 ℃ ，时间从进 筒到出筒约2.5~3 min ；揉捻：掌握轻重轻原则，应揉 8~15 min ；初烘：热风温度 100~130 ℃ ，时间约10~15 min ； 造型：温度90~120 ℃ ，后并锅造型，总时长约 1 h ；足火烘干温度80~100 ℃ ，至含水率达到 6% 以下，制得蟠花卷 曲披毫翠绿，香高味醇，汤色叶底明亮的典型临海蟠毫茶。 关键词： 机制；临海蟠毫茶；茶叶加工 中图分类号： ； + 文献标识码： 文章编号： （ ） TS272.4 TS272.5 1 A 2095-0306 2015 02-0055-03 DOI:10.15905/j.cnki.33-1157/ts.2015.02.012 Study on the Fully Mechanized Production of Linhai Panhao Tea CHEN Chang-lai （Linhai Specialty Technology Extension Center, Linhai 317000, China ） Abstract: The fully mechanized production of Linhai Panhao Tea is a technology which can not only reduce labor cost but also ensure the quality of tea. The main processing technology of Linhai Panhao Tea is fixation — rolling—first-drying— shaping— second drying. During the 2.5~3 minutes fixation, the inlet temperature was about 200 ℃ and the outlet temperature about 90 ℃. Secondly, the leaves were rolled in order of light—heavy—light for about 8~15 min. Then the leaves were dried with hot air (100~130 ℃) for10~15 min. After that, they were shaped in a large pan with the temperature from 90 ℃ to 120 ℃ for about 1 h. At last, dried the semi-finished products at the temperature of 80~100 ℃ , until the moisture content decreased to 6%. The final product should be curly, highly flavor, tightly, with bright securinega