近几年来,我省外销绿茶,有了很大的发展,出口数量不断增加。但由于加工设备不够,技术力量薄弱,在茶叶品质方面仍存在红筋、红梗、红叶的“三红”现象,品质不高。特别是新投产外销茶区,茶叶生产发展速度较快,而制茶技术却远远不能适应生产发展的需要。有的地方,成茶外形较好,而内质常出现香低味淡,汤色不清,叶底不绿等缺点,大大影响其经济价值,甚至外销出口。笔者在绿茶加工实践中,对做好绿 In recent years, our province exported green tea, with great development, the export volume continues to increase. However, due to insufficient processing equipment and weak technical force, there still exist “three red” phenomena of red tendons, red stems and red leaves in the quality of tea, and the quality is not high. In particular, the newly put into operation for the export of tea, tea production has developed rapidly, and tea technology is far from being able to adapt to the needs of production and development. In some places, the shape of the tea is better, while the endoplasmic reticulum often has the characteristics of low, light and light taste, unclear soup color and green leaves at the bottom, which greatly affects its economic value and even exports. I green tea processing practice, to do a good job of green