機採茶菁製造條形包種茶技術改良

Abstract

第三年為根據前二年之試驗成果繼續進行殺菁、採捻及乾燥之試驗。其中殺菁之溫度為260℃，時間為六分鐘左右，溫度太高會造成茶湯滋味淡薄，且略帶澀味之現象生成，溫度太低會使茶湯略帶菁味、綠茶味，且茶湯有混濁之現象。揉捻之時間以五分鐘為宜。乾燥以乙種乾燥機80℃,30分鐘初乾，再以普通電熱焙茶機80℃，二小時來烘乾即可。 Based on to the last two years experimental results , the third year still went on panning 、rolling and drying test . Within that the temperature for Panning Procedure will be temperature 260℃ , panning for 6 minutes around . If the panning temperature going too high will cause the tea extract taste too thin and a little bit astrigency. If the panning temperature going too low will cause the tea extract a little bit grass smell 、green tea taste , cloudy appearance for the liquor. The rolling time for that will be 5 minutes . Drying Process use type B dryer , temperature 80℃ , 30 minutes for Primary drying , then use electric oven with air circulation for two hours at temperature 80℃.