| 摊放程度对云南大叶种扁形绿茶品质的影响 |
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| 引用本文： | 杨广容,邵宛芳,蔡新,倪金卫,张葵.摊放程度对云南大叶种扁形绿茶品质的影响[J].云南农业大学学报,2007,22(3):404-408. |
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| 作者姓名： | 杨广容 邵宛芳 蔡新 倪金卫 张葵 |
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| 作者单位： | 云南农业大学龙润普洱茶学院 云南昆明650201(杨广容，邵宛芳，蔡新)，云南农业大学水利水电与建筑学院 云南昆明650201(倪金卫)，文山师范高等专科学校生化系 云南文山663000(张葵) |
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| 摘 要： | 以云南大叶种为原料制作类似龙井茶的绿茶，通过比较不同摊放程度对其品质特征的影响。结果表明：摊放3 h的芽叶（含水量在70%左右，减重率在15%～25%）对其品质特征的形成最为适宜，其品质外形扁平光滑、挺秀尖削、色泽绿润；香气鲜嫩馥郁持久、滋味鲜醇爽口、汤色翠绿明亮、叶底细嫩显芽。
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| 关 键 词： | 云南大叶种 扁形绿茶 摊放 品质 |
| 文章编号： | 1004-390X（2007）03-0404-05 |
| 收稿时间： | 2006-8-28 |
| 修稿时间： | 2006-08-28 |
The Effect of the Spread Degree on the Quality of Flat Green Tea Processed by Yunnan-Dayezhong |
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| YANG Guang-rong,SHAO Wan-fang,CAI Xin,NI Jin-wei,ZHANG Kui.The Effect of the Spread Degree on the Quality of Flat Green Tea Processed by Yunnan-Dayezhong[J].Journal of Yunnan Agricultural University,2007,22(3):404-408. |
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| Authors: | YANG Guang-rong SHAO Wan-fang CAI Xin NI Jin-wei ZHANG Kui |
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| Institution: | 1. Faculty of Long Run Pu-erh Tea,Y A U, Kunming 650201, China; 2. Faculty of Irrigation Work, Hydropower and Architecture, Y A U, Kunming 650201, China ; 3. Biochemical Department of Wenshan Normal Special School,Wenshan 663000 ,China |
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| Abstract: | This experiment was about similar Longjing flat green tea manufactured with the Yunnan-Dayezhong.The different degree of spread was compared to the quality characteristics.The results showed:The green leaf by 3 hours spread(the water content in about 70%,the deduced-weight rate at 15%~25%) was the most optimum to product the best quality.It's quality characteristics were flat appearance sleek,fine and slender,color green rain,strong fragrance lasting fresh and tender,taste delightfully fresh tasty,a bright green infusion,tea resides fine and tender and appearance bud. |
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| Keywords: | Yunnan-Dayezhong flat green tea spread quality |
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