关键词: 滇红工夫红茶, 揉捻, 细胞破碎率, 茶叶成条率

Abstract: Dianhong Congou black tea is processed through processes such as withering, rolling, fermentation and drying. Rolling plays a crucial role in the quality formation of Dianhong Congou black tea. The effects of different rolling conditions on the quality of Dianhong Congou black tea were studied and suitable rolling process parameters were obtained; firstly, it was necessary to increase the tea sliver rate during the rolling as much as possible and reduce the breaking rate, control the breaking rate between 3% and 5%, and ensure that the tea sliver rate was above 90%; secondly, 6CR-65 and 6CR-55 kneading machines were suitable for the kneading techniques of Dianhong Congou black tea. The pressure should be applied in a “light to heavy to light” manner, with a rotational speed of 46~50 r/min, a leaf amount of about 20 kg, and a kneading time of 60~75 minutes.

Key words: Dianhong Congou black tea, rolling, cell fragmentation rate, tea sliver rate