摘要
以夏秋鲜叶为研究对象，研究了夏秋名优绿茶加工技术，结果表明：采取鲜叶——摊放──蒸青──脱水──整形──提香──千燥加工工艺生产的名优绿茶较传统工艺生产的绿茶颜色绿、滋味爽、叶绿素和氨基酸含量高，茶多酚和咖啡碱含量降低。
The article deals with the newly- plucked summer and autumn tea. It studies theprocessing technology of famous and high - quality green tea. It proves that by adopting the followingsteps: plucking fresh leaves - spreading out - steaming - dehydration - training - ABSTRACT:ing fragrance drying, the green tea is deeper in color and stronger in taste than that by traditional process. The contentof chorophyl and amino acid is higher while the content of polyphenols and caffeine is lower.
出处
《湖北民族学院学报（自然科学版）》
CAS
1999年第2期41-43,共3页
Journal of Hubei Minzu University(Natural Science Edition)
关键词
夏秋茶
加工技术
绿茶
工艺
summer and autumn tea, processing technology
