| 普洱茶发酵技术研究进展 |
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| 引用本文： | 朱广鑫,周红杰,赵明.普洱茶发酵技术研究进展[J].江西农业学报,2011,23(5):76-81. |
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| 作者姓名： | 朱广鑫 周红杰 赵明 |
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| 作者单位： | 云南农业大学普洱茶学院,云南昆明,650201 |
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| 基金项目： | 国家科技支撑计划项目，云南省"十一五"科技攻关及高新技术发展计划项目，云南省重点基金项目 |
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| 摘 要： | 阐述了普洱茶原料、温度、湿度、微生物、通气量、渥堆时间等诸多因子对普洱茶品质的影响,并就目前普洱茶发酵技术存在的问题进行了讨论和展望。
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| 关 键 词： | 普洱茶 微生物发酵 品质 茶多酚 优势菌 |
Research Progress in Fermentation Technology of Puer Tea |
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| ZHU Guang-xin,ZHOU Hong-jie,ZHAO Ming.Research Progress in Fermentation Technology of Puer Tea[J].Acta Agriculturae Jiangxi,2011,23(5):76-81. |
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| Authors: | ZHU Guang-xin ZHOU Hong-jie ZHAO Ming |
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| Institution: | (College of Puer Tea,Yunnan Agricultural University,Kunming 650201,China) |
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| Abstract: | In this paper,the influences of Puer tea material variety,temperature,humidity,microbes,aeration ratio and the time of pile fermentation on the quality of Puer tea were described.Moreover,the existent problems in the fermentation of Puer tea at present were put forward. |
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| Keywords: | Puer tea Microbes Fermentation Quality Tea polyphenol Predominating population |
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