摘要
将乌龙茶摇青工艺加入传统绿茶加工工艺中,可解决绿茶夏茶苦涩味较重的问题,生产出香气馥郁、滋味鲜爽的高香绿茶。
Applying the technique of rotating of Oolong tea to the traditional processing technique of green tea, can solve the problem of summer green tea with bitter and astringent taste, and produce the high-aroma green tea with strong fragrance and refreshing taste.
出处
《茶叶通讯》
2007年第1期24-25,27,共3页
Journal of Tea Communication
关键词
高香绿茶
摇青
High-aroma green tea
Rotating
