摘要
工夫红茶加工工艺不断创新，品质不断提高，给消费者带来更多风味品质的选择。就工夫红茶的加工工艺及其对品质的影响展开归纳和探讨，并阐述了工夫红茶生产上的新兴技术手段，旨在为工夫红茶工艺进展和品质研究提供理论依据和参考。
Abstract
With the continuous innovation of processing technology of Congou black tea, the quality of Congou black tea has been improved, which gives more flavor choices for consumers.In this research, we summarized and discussed the process crafts and their impacts on the qual-ity of Congou black tea, and described the emerging on the production means of Congou black tea.This article aimed to providing a theoretical basis and reference for technology advances and researches on quality of Congou black tea.
基金项目
农业部“福建省茶产业重大农技推广项目”(KNJ151000)
福建省自然科学基金(2013J01085)
福建省重大科技专项项目(2015NZ0002－1)
福建省教育厅项目(JA15143)
国家科技期刊平台
NSTL
维普
万方数据