Pile-fermentation optimization of low-fluorine Qingzhuan tea processed by E tea No. 10

doi:10.14088/j.cnki.issn0439-8114.2024.11.017

Abstract

Abstract: One bud four five leaves of the tea tree variety E tea No. 10 popularized in Hubei Province were selected as the raw materials. An orthogonal optimization experiment was conducted on the key process of Qingzhuan tea, pile-fermentation, with three factors （tea dhool moisture content, temperature, and humidity） at three levels. The results showed that the moisture content of the tea dhool and the humidity of the pile-fermentation had great influence on the quality of Qingzhuan tea; the optimal parameters were as follows： Moisture content of the tea dhool（40%）, humidity （70%） in the fermentation environment, and temperature （45 ℃） in the fermentation environment.

Key words: low-fluorine Qingzhuan tea, E tea No. 10, pile-fermentation, quality, process optimization

CLC Number:

LI Yu-chuan, DONG Chen, TANG Hai-yan, YU Zhi, ZHANG De, ZHENG Shi-bing, NI De-jiang, CHEN Yu-qiong. Pile-fermentation optimization of low-fluorine Qingzhuan tea processed by E tea No. 10[J]. HUBEI AGRICULTURAL SCIENCES, 2024, 63(11): 95-99.

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