栀子花红茶窨制工艺初探

栀子花红茶窨制工艺初探
王绍梅;邹瑶
【期刊名称】《茶叶科学技术》
【年(卷),期】2012(000)002
【摘要】In order to provide a reference to the scented technique of gardenia black tea, an orthogonal experiment was designed with four factors and three levels, which were the different gardenia forms, gardenia ratio quantities in the process of scenting, the scenting length as well as the temperature of re-baking, and the obtained data were processed with variance analysis and range analysis. The results showed that, in the case of the same scenting temperature and other conditions, the best factor level combination of scenting gardenia black tea was the petal-torn flowers, 17h scenting, 35% flower quantities and the re-baking temperature controlled in 115℃.%采用4因素3水平正交试验设计对栀子花窨制红茶工艺中不同花朵形态、配花量、窨花时间以及复火温度4因素进行了试验研究，对所得数据进行方差分析和极差分析.结果表明，在窨制温度等其它条件不变的情况下，窨制栀子花红茶的最佳因子水平组合为花朵形态为撕瓣花、窨制时间为17 h、配花量为35%、复火温度为115℃.
【总页数】5页(P1-5)
【作者】王绍梅;邹瑶
【作者单位】临沧师范高等专科学校农学系,云南临沧 677000;临沧师范高等专科学校农学系,云南临沧 677000
【正文语种】中文
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2.茶花红茶窨制技术初探 [J], 申东;何萍;喻园;范定松;张畅;喻云春
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