解析茶叶加工技术中的萎凋

portant; word-wrap: break-word !important; text-align: center;">

portant; word-wrap: break-word !important;">萎凋：在一定的温度、湿度条件下均匀摊放，使适度促进鲜叶酶的活性，内含物质发生适度物理、化学变化，散发部分水分，使茎、叶萎蔫，色泽暗绿，青草气散失。

portant; word-wrap: break-word !important;">

portant; word-wrap: break-word !important;">【portant; word-wrap: break-word !important;">萎凋的三种形式】

portant; word-wrap: break-word !important;">1、自然萎调-将鲜叶均匀摊放于竹帘或竹筛上，置空气流通，阴凉干燥处进行；

portant; word-wrap: break-word !important;">2、portant; word-wrap: break-word !important; line-height: 1.6;">萎凋日光萎调-将鲜叶均匀摊放于日光下萎凋萎；

portant; word-wrap: break-word !important;">3、凋