摘要
红茶是我国生产和出口的主要茶类之一，其色泽红艳、滋味醇厚、兼容性好，是目前世界上消费量最大的一种茶类。我国红茶有小种红茶、功夫红茶、红碎茶等。在影响红茶品质的诸多因素中，香气是决定茶叶品质的关键因素之一，故将以红茶香气为出发点，从茶树品种、自然环境、加工工艺等方面进行探讨，为不断提高和改进红茶总体品质提供理论依据。
Abstract
Black tea is one of the main tea production and export of China.Black tea is bright red in color, mellow in taste and has good com-patibility.At present, it has the greatest consumption in the world.Chinese black tea is divided into small kind of lapsangsouchong tea, kung-fu tea, broken black tea and so on.In a number of factors that influences the quality of black tea, aroma is one of the key factors determine the tea quality.Therefore, in this research, the aroma of black tea was taken as a starting point.We discussed the black tea aroma from the tea plant varieties, natural environment, processing technology and so on, so as to constantly improve the overall quality of black tea.
国家科技期刊平台
NSTL
维普
万方数据