以福鼎大毫茶为原料,以摊放程度、杀青方式、二青方式为因素,进行3因素2水平L4(23)正交试验,从感官品质、生化成分含量、茶汤色度值和滋味化学鉴定得分等品质指标探讨微波杀青、微波二青工艺对大叶类卷曲形绿茶品质的影响.结果表明,微波工艺对提高绿茶“清汤绿叶”品质和滋味鲜爽度有益,能够显著提升卷曲形绿茶的色泽、明亮度、绿度、鲜度和总体品质.综合感官审评结果和品饮习惯,认为卷曲形绿茶的优选工艺流程为:“摊放减重率20％ ～25％→微波杀青→揉捻→炒二青→搓团提毫→烘干”(即Q4),制出的卷曲形绿茶外形色泽绿润、梗鲜绿,与传统工艺的品质风格迥然不同,香气清纯、滋味鲜爽、汤色绿艳、叶底绿亮均匀.%The effects of microwave applied to the fixation and the first-step drying on the quality of rolled and curled green tea made of big leaves species, Fuding Dahaocha (Camellia Sinensis) were studied based on the orthogonal test L4(23). The factors were spread, fixation and first-step roast The items such as biochemical components content, sensory qualities, chromatic values and taste scores of tea liquid were analyzed. The results showed that the microwave technique was good for improving the quality of "clear liquid and green leaves" and umami and briskness in taste, and could significantly improve brightness, greenness, umami and the whole quality of the tea. According to the sensory appraisal and the drinking custom, an optimized processing procedure was proposed. The process was "spreading leaves to weight-loss ratio 20%~25%→microwave fixing leaves→rolling leaves→first-step drying leaves in the pan→shaping leaves and making pekoe appear→baking leaves" (namely Q4). Processed by the best procedure combination, the rolled and curled teas were green and bloom and had green and vivid stalks in appearance, clean and pure in aroma, umami and brisk in taste, brilliant green in liquid and green and bright in brewed leaves. All the sensory qualities above were very different from the tea processed by the traditional process.
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