摘要
以槠叶齐为试材,分析测定了炒青绿茶加工过程中主要生化成分的变化。结果表明,主要内含成分随加工进程而出现有规律的变化,这些变化对绿茶品质风味的形成产生直接的影响。不同时期采制茶叶的变化规律近乎一致。
Variations of main biochemical components and quality of masted green tea （Zhuyeqi） during processing were investigated. The results showed that the components increased or decreased regularly with processing. And the teas selected in different seasons had the same regularity. During all the processing, the fixation process was most important to the changes of amino acid and tea polyphenols. And the changes of these components related to the taste of the roasted green tea.
出处
《湖南农业科学》
2008年第5期113-115,共3页
Hunan Agricultural Sciences
关键词
绿茶
加工过程
生化成分
品质
green tea
tea processing
biochemical components
quality
