青砖茶生产过程中氟含量变化规律研究

Study on the Variation Law of Fluoride Content during Qingzhuan Tea Processing

试验对青砖茶加工过程中氟含量的动态变化进行了比较,结果表明,青砖茶氟含量在加工过程中变化不大,其含量高低主要取决于鲜叶原料的老嫩程度与新梢生长期的长短,且与鲜叶嫩度呈反比关系,与新梢生长期长短呈正比关系。

The variation law of fluorine content during Qingzhuan tea processing was studied. The results showed that fluorine content during tea machining process change a little, which was mainly depending on the tenderness of fresh leaf material and shoot growth period. The fluorine content was negatively correlated with tenderness of fresh leaf, and was positively correlated with the shoot growth period.