一、试验品种:夏茶梅占,原料是一级茶青。二、过去情况:据书本介绍茶叶加工杀青的最宜锅温为200—260℃。原实际操作,掌握锅底发红一巴掌以上范围即接入鲜叶,每锅投叶量8斤,每锅杀青时间9分钟。过去这样加工的茶叶,表现杀青不足,条紊不均,断条多,白毫少,叶底不均,颜色暗,焦点多,杀青叶有焦边现象,因而影响茶叶成品的质量。 First, the test varieties: summer tea plum, the raw material is a green tea. Second, the past situation: According to the book describes the most suitable green tea processing cooling pot temperature is 200-260 ℃. The original actual operation, grasp the pan at the bottom of slap above the access to fresh leaves, pot casts 8 pounds per pot, pan kill time of 9 minutes. In the past such processing of tea, the performance of inadequate, uneven, broken more, less white, uneven bottom, dark color, focus and more green leaves have a focal edge phenomenon, thus affecting the quality of tea products.