| 茗科1号品种加工红茶工艺概述 |
| |
| 引用本文： | 王幼萍,陈志辉.茗科1号品种加工红茶工艺概述[J].茶叶科学简报,2012(2):22-24. |
| |
| 作者姓名： | 王幼萍 陈志辉 |
| |
| 作者单位： | 1. 福安市穆云乡农业服务中心,福建 福安 355002
2. 福建省农业科学院茶叶研究所,福建 福安 355015 |
| |
| 基金项目： | 现代农业产业技术体系建设专项资金资助（CARS-23）; 福建省属公益类科研院所基本科研专项（2010R1014-3） |
| |
| 摘 要： | 国家审定品种茗科1号(Camelliasinensis cv.Mingke1)制作坦洋工夫滋味醇厚鲜爽,花果香明显,现已被广泛用于制作高端坦洋工夫红茶。本文从鲜叶原料、萎凋、揉捻、发酵、干燥等五个加工工艺介绍了茗科1号制作坦洋工夫红茶的初制技术。
|
| 关 键 词： | 茗科号 花果香 坦洋工夫 红茶 |
A Summary of the Processing Technology of Black Tea with Camellia sinensis cv. Mingke 1 |
| |
| WANGYou-ping,CHEN Zhi-hui.A Summary of the Processing Technology of Black Tea with Camellia sinensis cv. Mingke 1[J].Tea Science and Technology,2012(2):22-24. |
| |
| Authors: | WANGYou-ping CHEN Zhi-hui |
| |
| Institution: | 1. Agriculture Service Center of Muyun Town, Fu＇an, Fujian 355002, China; 2. Tea Research Institute, Fujian Academy of Agricultural Sciences, Fu＇an, Fujian 355015, China) |
| |
| Abstract: | Mingke l（Camellia sinensis cv. Mingke/,was also called Jinguanyin）was a state authorized cultivar, the Tanyang congou black tea made with its leaves tasted mellow flesh, with obvious floral and fruity aromas, now it was widely applied to make top grade black tea, in this paper the primary processing technology were introduced, including five procedures such as the treatment of Jinguanyin flesh leaves, withering, rolling, fermentation and drying. |
| |
| Keywords: | Camellia sinensis cv Mingke 1 floral and fruity aromas Tanyang congou tea black tea |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
