| 茶鲜叶保鲜及预处理技术的研究现状 |
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| 引用本文： | 葛衡,杨清,张广成.茶鲜叶保鲜及预处理技术的研究现状[J].贵州茶叶,2011(3). |
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| 作者姓名： | 葛衡 杨清 张广成 |
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| 作者单位： | 信阳市浉河区茶叶办公室;黔南州茶叶产业化发展管理办公室; |
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| 摘 要： | 茶鲜叶的保鲜及预加工不仅仅是为了保持茶鲜叶的品质,更多是为了茶叶品质的形成。本文对鲜叶的品质保藏、摊放和萎凋这三方面在茶叶加工过程中的作用和影响做了详细的综述,以期为今后制茶工艺的改进和茶叶品质的提高提供一定的参考价值。
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| 关 键 词： | 茶鲜叶 保鲜 摊放 萎凋 |
Research Progress of Tea leaf freshness and pretreatment |
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| Authors: | GE Heng YANG Qing ZHANG Guang-cheng |
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| Institution: | GE Heng1,YANG Qing2,ZHANG Guang-cheng1*(1.Xinyang City Shihe Districe Tea Department,Xinyang,Henan 464000,2.Qiannan Development of Tea Industry Management Office,Duyun Guizhou 558000) |
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| Abstract: | Preservation of fresh tea leaves and pre-processing is not only in order to maintain the quality of fresh tea leaves more to the formation of tea quality.In this paper,the quality of leaf preservation,Tan Fang,and wilt in these three areas in tea processing in the role and influence of a detailed overview of tea with a view to the future process improvements and the improvement of tea quality to provide a reference value. |
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| Keywords: | tea leaf preservation tan fang wilt |
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