小草绿茶优化加工工艺研究
Bulletin of Agricultural Science and Technology(2018)
Abstract
对影响小草绿茶品质的摊青、杀青、初烘等主要因素及其3个水平进行了正交试验加工工艺技术探讨.通过对试验样品的外形、香气、汤色、滋味和叶底的综合和内质等多重感官审评评分和统计分析,获得了小草绿茶本次试验的最佳加工工艺参数:摊青4h、杀青260℃,1.0 min、初烘120℃,5min,即A1、B3、C3.为小草绿茶的优化加工提供了工艺技术和理论依据.
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