摘要
滇红创制于1938年,长期为国家出口创汇产品,后来逐渐转向内销市场,通过创新传统工艺,研制出高端滇红产品,突出了优美外形和香高味醇的品质风格,实现了外形与内质兼顾,在国内红茶市场中占有重要地位。文章介绍了滇红创制、发展的历程和主产区的生产情况,比较了滇红工夫茶创新工艺与传统工艺在加工、品质方面的区别,分析了滇红工夫茶产业在发展过程中存在的问题,并提出应对策略。
Founded in 1938,Dianhong Group has been committed to exporting of black tea in China and has recently turned to the domestic market.By innovating traditional processing techniques,the group created high-end black tea which features in its unique shape and mellow taste.Currently,it plays an important role in Chinese black tea market depending on its merits of shape and quality.This paper introduced the creation,growth and production of Dianhong Black Tea and compared modern processing techniques with traditional methods.Meanwhile,it revealed some problems during the development of the black tea industry and proposed some suggestions.
作者
张成仁
ZHANG Cheng-ren(Yunnan Dianhong Group Co,Ltd.,Lincang 675900,China)
出处
《中国茶叶加工》
2018年第4期58-62,共5页
China Tea Processing
关键词
滇红
传统工夫红茶
创新工夫红茶
品质特征
加工技术
发展思考
Dianhong Black Tea
Traditional Congou Black Tea
Innovative Congou Black Tea
Quality features
Processing techniques
Thoughts on development
