| 桂花绿茶窨制关键技术的探讨 |
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| 引用本文： | 陈学林. 桂花绿茶窨制关键技术的探讨[J]. 农产品加工．学刊, 2005, 0(2): 77-78 |
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| 作者姓名： | 陈学林 |
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| 作者单位： | 江苏农林职业技术学院,江苏,句容,212400 |
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| 摘 要： | 江苏省境内桂花鲜花资源丰富,发展桂花绿茶生产具有一定的现实意义。通过一系列的试验研究,认为窨制优质桂花绿茶的关键是掌握好茶坯含水率、茶坯温度和选配桂花鲜花品种等技术。
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| 关 键 词： | 桂花 绿茶 含水率 茶坯温度 |
| 文章编号： | 1671-9646（2005）02-0077-02 |
| 收稿时间： | 2005-05-10 |
| 修稿时间： | 2005-05-10 |
Key Technique during Smoke- drying Green Tea Made of Sweet- scented Osmanthus |
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| Chen Xuelin. Key Technique during Smoke- drying Green Tea Made of Sweet- scented Osmanthus[J]. Nongchanpin Jlagong.Xuekan, 2005, 0(2): 77-78 |
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| Authors: | Chen Xuelin |
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| Abstract: | There is a rich fresh flower resource of the sweet-scented osmanthus in Jiangsu Province, so it has practical meanings to improve the products of the green tea made of the sweet-scented osmanthus. Through a series of experiments, the author sums up such key techniques during smoke-drying the green tea made of the sweet-scented osmanthus as to control the water rate and temperature of the tea-wedges and choose the right kind of sweet-scented osmanthus, etc. |
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| Keywords: | sweet-scented osmanthus green tea the water rate of tea-wedge the temperature of tea - wedge |
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