摘要
通过感官审评与理化成分分析,对碧香早、尖波黄13号、桃源大叶、保靖黄金茶1号、槠叶齐、福鼎大白茶等6个品种加工的高档红条茶进行品质比较分析。结果表明,保靖黄金茶1号具有明显的品质优势,审评总分最高,尖波黄13号、碧香早、槠叶齐亦表现优秀。
Sensory taste and analysis of chemical composition was conducted for the congu black teas made by cultiars Bixiangzao, Jianbohuang13, Taoyuan Big Leaf, Huangjincha1, Zhuyeqi and Fudingdabai. The result showes that Huangjincha1 is the best in quality and Jianbohuang13, Bixiangzao and Zhuyeqi also behave good in the experiment.
出处
《茶叶通讯》
2014年第1期21-23,共3页
Journal of Tea Communication
关键词
高档红条茶
感官品质
理化成分
适制性
High quality congu black tea
Sensory taste
Chemical composition
Processing suitability
