摘要
简述云南普洱茶香气成分研究的进展,报道了普洱生茶、熟茶、以及不同产地、不同贮藏时间、不同干燥方法、不同茶树品种原料人工后发酵过程中的香气成分及含量变化。
The recent advance in research of fragrance ingredients of Puer tea was described briefly. The fragrance ingredi- ents and its proportion in fermented teas is reported in accordance with its types （ black or green tea）, origins, storage time, dry method and cuhivars.
出处
《热带农业科技》
2012年第2期16-20,共5页
Tropical Agricultural Science & Technology
关键词
普洱茶
香气成分
研究进展
Puer tea
fragrance ingredient
research advance
