| 绿茶杀青技术研究概述 |
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| 引用本文： | 袁英芳. 绿茶杀青技术研究概述[J]. 茶叶通讯, 2010, 37(1): 37-39,43 |
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| 作者姓名： | 袁英芳 |
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| 作者单位： | 湖南省农业科学院茶叶研究所·长沙·410125 |
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| 摘 要： | 杀青是绿茶加工过程中的关键工序，对绿茶的品质起着决定性作用。杀青的好坏主要受杀青方式、杀青温度和杀青时间的影响，本文概述了影响绿茶杀青的主要参数，并对杀青方式进行了展望。
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| 关 键 词： | 绿茶 杀青 方式 温度 时间 |
Summary on Green Tea Water Removal |
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| YUAN Ying-fang. Summary on Green Tea Water Removal[J]. Tea Communication, 2010, 37(1): 37-39,43 |
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| Authors: | YUAN Ying-fang |
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| Affiliation: | Tea Research Institute Hunan Academy of Agricultural Sciences;Changsha;410125 |
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| Abstract: | Water removal is the key procedure of green tea processing and play decisive role in green tea quality. The water removal method,temperature and period will determine this procedure's effect.This paper demonstrates the technical index of water removal and make an prospect on its method. |
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| Keywords: | Green tea Water removal Method Temperature Period |
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