茶叶初制工艺参数优化及应用研究

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Research on the Optimization and Application of Initial Processing Parameters for Tea

LIU Yanmei

Lanshan Provincial Agricultural High tech Industrial Development Zone Industrial Development and Technology Innovation Service Center， Rizhao 276812， China）

Abstract： The initial production process of a tea enterprise in Shandong has problems such as messy varieties， inaccurate parameter control and low degree of standardization，which seriously affects the stabilityof product quality and marketcompetitivenes.Through in-depth investigationof the productionstatus of the enterprise，identify the bottleneck of process technology，and adopt technical means such as variety screening and process adaptation， key parameter optimization test， standardized production system construction and organic certifcation processapplication， the initial processflowof the enterprise issystematically optimized.After the optimization，the shape of the tea is tightly knotedand the inner qualityaroma is strong，the qualityis significantlyimproved，the product has won the gold medal in the international competition， the purchase price of fresh leaves has been increased to ，the output has increased by more than 60% ，and the enterprise has achieved sustainable development.The research results can provide important technical support and practical experience for the process upgrading of Shandong tea industry.

Keywords： tea primary processing technology; parameter optimization; standardized production

山东茶叶产业发展迅速，种植面积不断扩大，但普遍存在初制工艺粗放、品质控制困难及产品附加值偏低等问题。（剩余3157字）