核桃叶制茶工艺改进及其茶叶营养学特性的研究

Studies on the Improvement of Processing Technology and Nutriological Characteristics of Walnut Tea

通过对核桃鲜叶制茶工艺中食盐溶液浸泡和烫漂进行对比试验，删除了影响茶叶风味、营养的浸泡及烫漂工序。改进工艺后的成品茶暗绿色，成形好；茶汤色泽黄绿、澄清，具核桃叶特有的清香，滋味鲜醇爽口。茶化成分分析表明：该茶具有高Ｖｃ（１６６９ｍｇ／１００ｇ茶叶）、高黄酮、高水浸出物、低多酚之特．点，是一种理想的高Ｖｃ保健茶。

Saline soaking and scalding which affect tea flavors and nutrients were canceled in the procedure of making tea leaves of walnut. The tea, made by new procedure is dark green, and has the specific flavors of walnut leaves. Chemical analysis shows that the tea has a hight content of victamin C (1 669mg/100g), flavones, water soluable materials and a low content of polyphenols. It is a ideal health tea rich in vitamin C.