杀青程度对炒青茶品质的影响
Effect of Fixing Degrees on the Quality of Roasted Green Tea
刘跃云 1王春梅 1曾旭 1熊红兵 1曾泽彬 1陈叙生1
作者信息
- 1. 宜宾市农业科学院,四川宜宾 644000
- 折叠
摘要
[目的]选择较优的茶叶杀青程度,以指导茶叶生产.[方法]采用不同的杀青程度对炒青茶进行处理,分析处理后的茶中化学成分含量及感官品质.[结果]重杀青处理的茶样外形、汤色、叶底、香气、滋味等均呈现更好的品质,内含物质较多,氨基酸总量和氨基酸组分均较多.[结论]重杀青有利于茶叶品质的提升.
Abstract
[Objective] The optimal fixation degree was selected to guide tea production.[Method] We dealed with roasted green tea in different degrees of fixing to analyze chemical composition content and sensory quality after treatment.[Result]The result was that the tea-like appearance, soup color, leaf bottom, aroma, taste and so on of heavey degree of fixing showed a better quality, contained more substances, a mino acids and amino acid composition were abundant.[Conclusion] Heavey degree of fixing can enhance the quality of roasted green tea.
关键词
杀青/含水量/品质Key words
Tea fixation/Water content/Quality引用本文复制引用
出版年
2017
国家科技期刊平台
NSTL
维普
万方数据