| 不同揉捻方式对绿针名优茶品质的影响 |
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| 引用本文： | 陈玉琼 倪德江. 不同揉捻方式对绿针名优茶品质的影响[J]. 华中农业大学学报, 1996, 15(4): 401-404 |
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| 作者姓名： | 陈玉琼 倪德江 |
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| 作者单位： | 华中农业大学林学系 |
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| 基金项目： | 湖北省“八五”攻关项目 |
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| 摘 要： | 比较了冷揉、余热揉、热揉３种揉捻方式对绿针名优茶品质的影响。结果表明，热揉处理的茶叶外观品质和茶多酚等４种成分均较其余２种揉捻处理的茶叶为优，这说明热揉是较为理想的揉捻方式。结合试验结果，作者还对余热揉和热揉的含义作了讨论。
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| 关 键 词： | 茶 绿针名优茶 揉捻 品质 |
EFFECT OF DIFFERENT ROLLING METHODS ON QUALITY OF LUZHENG FAMOUS TEA |
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| Chen Yuqiong,Ni Dejiang,Ding Xiaofei. EFFECT OF DIFFERENT ROLLING METHODS ON QUALITY OF LUZHENG FAMOUS TEA[J]. Journal of Huazhong Agricultural University, 1996, 15(4): 401-404 |
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| Authors: | Chen Yuqiong Ni Dejiang Ding Xiaofei |
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| Abstract: | The main chemical constituents and qualities of Luzhen famous tea manufactured by cold rolling, heat rolling and hot rolling were thoroughly studied.The results showed thatthe heat rolling method was the most benificial to the quality of end product of the tea. According to tea manufacturing theories, the meanings of remaining-heat rolling and hot rolling were also explained in details. |
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| Keywords: | Luzheng famous tea rolling quality |
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