复火

袋泡茶感官审评中的冲泡条件结合综合品质的感官审评结果判断，110℃复火1～2h较有利于杜仲红茶良好品质的形成。

With organoleptic evaluation on the comprehensive quality , it showed that second drying for 1 to 2 hours under the temperature of 110 ℃ benefits the formation of high quality Eucommia black tea .

结合综合品质的感官审评判断，100℃复火1～2h或80℃复火2～3h有利于杜仲绿茶良好品质的形成。

Organoleptic evaluation on the comprehensive quality , it is showed that second drying for 1 ~ 2 hours under the temperature of 100 ℃ or 2 ~ 3 hours under the temperature of 80 ℃ was benefit for the formation of high quality Eucommia green tea .

试验研究了复火温度（95、110、125℃）和复火时间（1、2、3h）两因素三水平交叉试验对杜仲红茶精制加工过程中品质成分变化的影响。

The effects of different temperature ( 95 , 110 , and 125 ℃) and duration ( 1 , 2 , and 3 hours ) of second drying on the quality and composition of Eucommia black tea during refining process were studied .

随着复火温度的升高，氨基酸含量逐渐降低，部分氨基酸转化成了香气成分。

The amount of amino acids decreased with heating temperature .

杜仲茶风味化学的研究Ⅲ.复火对杜仲红茶品质成分的影响

Study on Flavour Chemistry of Eucommia Tea ⅲ . Influence of Second Drying on Quality and Flavour Composition of Eucommia Black Tea

白茶初制基本工艺是萎凋、烘焙（或阴干）、拣剔、复火等工序。

White basic process is the withering of primary processing , baking ( or dried ), soliciting tick , multiple thermal and other processes .