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包种茶,是台湾主要生产茶类,在1.7万吨半发酵中,包种茶的产量约占90％,所以台湾非常重视包种茶的生产与科研工作。近年来,以台湾省茶叶改良场为主体的茶叶科研,对包种茶生产工艺,化学品质进行了大量研究,并取得了许多成果,现摘介如下。 一、生产加工技术研究进展 1.包种茶烘焙技术改进研究:为了进一步提高包种茶品质,台湾茶叶改良场通过烘焙技术改进研究,取得三项试验结果。(1)低温慢烘技术:为了保持优质鲜叶原料,原有
Tea is the main type of tea produced in Taiwan. In the 17,000 tons of semi-fermented soybean, about 90% of the total output of tea is covered. Therefore, Taiwan attaches great importance to the production and research of bagged tea. In recent years, tea research in Taiwan Tea Improvement Field as the main body of the tea production technology, chemical quality of a lot of research, and has made many achievements, are summarized below. First, the production and processing technology research advances 1. Encapsulation of tea baking technology to improve the study: In order to further improve the quality of tea packaging, Taiwan tea improved field through baking technology to improve research, and achieved three test results. (1) low temperature slow drying technology: In order to maintain high quality raw materials, the original leaves