降低夏秋茶苦涩味的加工技术研究进展

Advances in Studies on Processing Technology for Attenuating the Bitter and Astringency of Summer-autumn Tea

针对目前夏秋茶苦涩味重导致的夏秋季茶叶资源普遍利用率不高的现状,笔者总结了近年国内通过改进加工技术降低夏秋茶苦涩味的研究进展,以期为促进夏秋茶生产、提高茶叶生产整体效益提供一定的参考。

Because of the strong bitter and astringency of summer-autumn tea,there is in the existence of low utilization coefficient. Thus we summarized the domestic research progress for abating the bitter and astringency of summer-autumn tea by improving the processing technology in recent years, so as to provide a reference for promoting the summer-autumn tea production and enhancing the overall benefits of tea production.