| 茶树品种与针形茶的适制性研究 |
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| 引用本文： | 王云,李春华,谭和平,张佑栋.茶树品种与针形茶的适制性研究[J].西南农业大学学报,1993(1). |
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| 作者姓名： | 王云 李春华 谭和平 张佑栋 |
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| 作者单位： | 四川省农科院茶叶研究所，四川省农科院茶叶研究所，四川省农科院茶叶研究所，西南农业大学食品学系 四川永川 632150，四川永川 632150，四川永川 632150，重庆 630716 |
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| 摘 要： | 以四川中叶种、浙江龙井种、南江大叶种为试材,研究了加工针形茶的适制性。结果表明,3品种均为针形茶适制品种。其中,四川中叶种的针形茶品质最好,龙井种次之,南江大叶种更次。其品质差异主要由品种鲜叶理化特性所决定。
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| 关 键 词： | 茶属 品种 /针形茶 适制性 |
STUDY OF THE ADAPTABILITY OF DIFFERENT TEA VARIETIES TO PROCESSING INTO NEEDLE-LIKE TEA |
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| Wang Yun,Li Chunhua,Tan Heping.STUDY OF THE ADAPTABILITY OF DIFFERENT TEA VARIETIES TO PROCESSING INTO NEEDLE-LIKE TEA[J].Journal of Southwest Agricultural University,1993(1). |
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| Authors: | Wang Yun Li Chunhua Tan Heping |
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| Abstract: | Using Sichuan medium-leaf, Zejiang Dragon-well tea and Nanjiang big-leaf tea as experimental materials, we made a study of the adaptability of different tea varieties to find out to what extent their leaves can be processed into needle-shaped tea. It is concluded that all the three varictics belong to the adaptable type, and the tea made from Sichuan midium-leaf turned out to be the best in quality, followed by Zhejiang Dragon Well tea and Nanjiang big-leaf tea. The difference in their qualities is mainly determined by the physical and chemical characteristics of their fresh leaves. |
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| Keywords: | Camellia cultivated varieties /needle-like tea adaptability |
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