萎凋

茶树新梢生长及萎凋过程中SOD活性与脂质过氧化作用

Superoxide Dismutase Activity and Lipid Peroxidation in Developing and Withering of Tea Shoots

番茄抗番茄花叶病毒和斑点萎凋病毒病基因PCR标记的同时鉴定

Simultaneous Identification of Multi-Genes with Resistance to Tomato Mosaic Virus and Tomato Spotted Wilt Virus by PCR Markers in Tomato

利用远红外加温萎凋及调整pH值和充氮技术提高乌龙茶与乌龙茶罐装茶水质量。（3）添加天然植物芳香物质提高茶叶香气。

By using far-infrared heating withering and regulating pH value to improve the quality of Wulong tea and canned tea ( 3 ) By adding plant essential oil to improve aroma of tea .

结果表明，萎凋做青期间酶活性呈双峰变化趋势，做青结束前约2h达整个做青过程的最大值；

It showed that β glucosidase activity varied with two peaks . About 2 h before the end of shaking the highest enzyme activity of shaking appeared .

本试验结果还表明，安溪油柿叶的最适萎凋时间为6h，以该萎凋柿叶为材料，可以研制成一种色、香、味俱佳的柿叶保健茶。

Our study indicated that withering persimmon leaf for 6 hours at ambient temperature could yield a healthy tea product with desirable color , aroma and flavor .

经过4a多来乌龙茶萎凋生产试验，表明用该机萎凋的乌龙茶萎凋质量达到或超过同等条件下利用阳光晒青的萎凋质量。

The experiments for four years showed that the quality of Oolong tea withered by the machine reaches or exceeds that of the tea produced by solar withering in the same weather .

图一、冬瓜萎凋病在田间的病徵。

Fig.1.Symptoms of Fusarium wilt of wax gourd at a field .

萎凋是形成白茶品质的关键工序。

Withering is a key process in the formation of white tea quality .

白茶日光萎凋房设计及其对萎凋环境的影响

Daylight Withering Room Design for White Tea and the Improvement on Withering Condition

冷冻萎凋对茶叶多酚氧化酶和β&葡萄糖苷酶活性的影响初探

Effects of freeze withering on polyphenol oxidase and β glucosidase activity of tea leaves

自然摊放萎凋工艺对柿叶茶品质改进的影响

Effects of withering technology by natural spreading on improving quality of persimmon leaf tea

用于乌龙茶萎凋时，其台时生产率为150&250kg鲜叶。

For Oolong tea , the productivity is 150-250 kg fresh leaves per hour .

白茶日光连续萎凋方式及应用效果试验研究

Experimental Study on Sunshine Continuous Withering Method of White Tea and Its Application Effect

乌龙茶萎凋做青中β-葡萄糖苷酶活性变化研究

Study on Variation of β Glucosidase Activity during Withering and Shaking of Oolong Tea

远红外萎凋与遮阳萎凋对铁观音品质的影响

The effects of quality of Oolong tea with far infrared withering and visor withering

萎凋叶22.1±2.6；

For withered leaves 22.1 ± 2.6 ;

对严重为害仙客来的萎凋病进行病原菌分离纯化，并进行致病性测定。

Isolation of pathogenetic fungi of cyclamen stem wilt have been done and predisposition tested .

针叶萎凋病就是一例。

One example is the needle blight .

相反，萎凋过程中咖啡碱的含量则明显上升，其增加幅度为10%～15%。

In contrast , caffeine content had obvious increased during withering ( 10 % ~ 15 % ) .

茶鲜叶萎凋中苯丙氨酸解氨酶活性的研究

The study on the activity of phenylalanine & ammonia lyase ( pal ) in tea fresh leaves during the withering

红茶除了要萎凋、揉切、加热外，在最后一道加热工序前还需要进行发酵。

In addition to the leaves being withered , rolled and heated , black tea leaves are fermented before the final heating process .

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 .

研究鲜叶破碎程度、萎凋及冷冻处理对茶鲜叶匀浆悬浮发酵红茶品质的影响。

The effects of disintegrating degree , withering and freezing treatments of fresh tea leaves on quality of suspension fermented black tea were investigated .

萎凋是形成乌龙茶品质特征的重要工序，萎凋质量与成茶的色、香、味品质密切相关。

Withering is one of the most important processes to format the quality characteristics of Oolong tea , it relates to color , fragrance and taste of raw tea .

结果表明：在杀青工序前增加萎凋工序，可明显减轻柿叶茶的青腥味，改进柿叶茶汤的滋味和香气，提高柿叶茶品质。

The results showed as follows : withering technology could obviously reduce grass odor , improve taste and aroma of infusion , and enhance quality of persimmon leaf tea .

本文以传统日光萎凋为对照，对远红外萎凋和遮阳萎凋进行工艺对比试验。

This experiment used Anxi Oolong tea variety was a raw material , carried on the experiments to the artificial far infrared withering and the visor withering two different withering methods .

对于红茶，先让茶叶萎凋而后揉捻，然后保持几小时之后再加热和干制。

For black tea , the leaves are allowed to wither before they are rolled and dried . Then they are held a few hours before they are heated and dried .

电镜下观察到花被片表皮细胞塌陷、细胞间隙出现裂痕，细胞中的线粒体、溶酶体等细胞器出现不同程度解体，细胞壁严重弯曲、变形，花被片脱落萎凋。

The epidermal cells of petals collapsed , intercellular space cracked , mitochondria , lysosomes and other organelles disintegrated in various degrees . Petals stripped off with the deformation of cell wall .

筛选了适制品种，确定了萎凋、初堆、复堆的时间，创制的新产品品质优于现行的工艺加工的产品，对六堡茶的发展，具有积极意义。

Has screened the suitable system variety , had determined the fading , at the beginning of pile , the duplicate pile of time , formulates the new product quality surpasses the present craft processing the product , to the liu bao tea development , has the positive sense .