当前,有些红茶产区的茶农不愿采制低档红茶,其原因是红茶采摘标准高,低档鲜叶制成的红毛茶售价低,经济效益差,如果扣除采摘和加工费用,往往不合算。所以,宁可将叶子留在茶树上,也不愿意采下。这不仅是浪费,影响茶叶产量,而且也减少了茶农的实际收入。为了探讨提高红茶产区低档鲜叶原料经济效益的途径,特地进行了低档鲜叶原料改制炒青茶的比较试验。 At present, tea growers in some black tea producing areas are reluctant to produce low-grade black tea due to the low selling price of low-grade red tea with low standard of black tea picking and poor economic benefits. It is often uneconomical to deduct picking and processing costs. Therefore, preferring to leave the leaves on the tea tree, do not want to adopt it. This is not only wasteful, affecting the yield of tea but also reducing the actual income of the tea farmers. In order to explore ways to improve the economic benefits of low-grade fresh leaves in black tea producing areas, comparative experiments were conducted on the reforming of green tea with low-grade fresh leaves.