芦蒿茶的加工工艺及质量研究

Study on the process technology and quality of the tea of Artemisia Selengensis Turcz

以芦蒿叶为原料,采用炒制和漂烫两种杀青方法制备芦蒿茶,并对芦蒿茶的营养成分及质量进行分析研究,制定出芦蒿茶的参考质量标准。

To establish the product standard of the tea ,We manufacture the tea with l eaves of Artemisia Selengensis Turcz by two methods of inactivating enzyme,stir -fry and scald ,and analysis the nutrition component ,compare appraise the quality of different teas .