不同萎凋工艺加工英红九号红茶品质研究

摘要

比较了不同萎凋工艺加工英红九号红茶的品质,初步试验表明日光萎凋与鼓风萎凋加工的英红九号红茶品质相近,而冷冻萎凋所制的红茶在滋味、汤色、叶底方面均好于上述两个处理,但香气较差.%The article compared the quality of black tea Yinghong No. 9 which was processed by different withering crafts. The preliminary study indicated that the quality of Yinghong No. 9 was almost the same in the two treatments of sunlight withering and air - blowing withering, but the taste, soup - color and foliage fundus of Yinghong No. 9 in the treatment of freezing wintering were better than those in the above two treatments, while its fragrance was worse.