| 不同摊放时间和杀青温度对夏季绿茶品质的影响 |
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| 引用本文： | 刘建军,陈义,郭桂义,袁丁.不同摊放时间和杀青温度对夏季绿茶品质的影响[J].河南农业科学,2011,40(5):74-76. |
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| 作者姓名： | 刘建军 陈义 郭桂义 袁丁 |
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| 作者单位： | 信阳农业高等专科学校,茶学系,河南省高校信阳毛尖茶产业工程技术研究中心,河南信阳464000 |
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| 基金项目： | 河南省教育厅自然科学研究计划项目，2008年度信阳农业高等专科学校青年教师基金项目 |
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| 摘 要： | 采用不同摊放时间(4、6、8、10h)、不同杀青温度(160、190、220℃)对信阳夏季茶树鲜叶进行绿茶加工试验,对所得绿茶的水分、茶多酚、氨基酸、咖啡碱等化学成分及汤色、香气、滋味、叶底等感官指标进行了分析比较.结果表明,摊放6h,杀青190℃制得的夏茶品质较好.
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| 关 键 词： | 夏季绿茶 摊放时间 杀青温度 品质 |
Effects of Laying Time and De-enzyming on the Quality of Summer Green Tea |
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| LIU Jian-jun,CHEN Yi,GUO Gui-yi,YUAN Ding.Effects of Laying Time and De-enzyming on the Quality of Summer Green Tea[J].Journal of Henan Agricultural Sciences,2011,40(5):74-76. |
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| Authors: | LIU Jian-jun CHEN Yi GUO Gui-yi YUAN Ding |
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| Institution: | (Engineering Technology Research Center of Xinyang Maojian tea Industry,University of Henan Province,Tea Department of Xinyang Agricultural College,Xinyang 464000,China) |
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| Abstract: | In the present experiment,the effects of different laying time(4,6,8,10 h) and de-enzyming temperature(160,190,220℃) on Xinyang summer tea were studied.The chemical compositions(water content,tea polyphenols,amino acids,caffeine,etc.) and sensory factors(tea soup,aroma,taste,foliaceous,etc)were analysed.The results demonstrated that it would get a better quality of summer green tea under the conditions of laying 6 hours and de-enzyming during 190 degrees. |
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| Keywords: | Summer green tea Laying time De-enzyming temperature Quality |
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