名优绿茶加工过程中色泽的研究

A study on changes of tea colour during quality green tea processing

本实验以一芽一叶的四川小叶种为原料 ,对现行的不同名优茶加工工艺的三个阶段中 ,温度对色泽的影响进行了检测 ,结合色泽变化的原理 ,阐明了色泽变化最有利的加工温度和方法。

Effects of processing mehtods and processing temperatures on colour of quality tea during three stages of current quality tea manufacture processes using tea shoots with one leaf and a bud from small-leaf Sichuan local tea cultivars. Processing methods and temperatures were proposed based on the colour changing mechanism.