摘要
茶鲜叶适度摊放，可提高氨基酸等含量和茶叶品质。当摊放至含水量为７１％左右时，成茶含有较多的氨基酸、可溶性糖等生化成分，茶叶品质最好。
Spreading fresh tea leaves on the ground to reduce its moisture content to about 71% beforestorage raised the contents of amino acids and soluble carbohydrates in the finished tea and improvedits quality.
出处
《西南农业大学学报（自然科学版）》
CSCD
1994年第6期543-545,共3页
Journal of Southwest Agricultural University
关键词
茶叶
茶多酚
加工
品质
摊放
tea leaves
tea processing
performance optimal/on the ground
