| 不同品种和工艺对红茶品质的影响研究 |
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| 引用本文： | 李永菊. 不同品种和工艺对红茶品质的影响研究[J]. 茶叶, 2009, 35(4): 207-210 |
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| 作者姓名： | 李永菊 |
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| 作者单位： | 江苏食品职业技术学院,江苏,淮安,223003 |
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| 摘 要： | 本文对云抗10号、福云6号和凌云白毫三个品种的螺旋形红茶、针形红茶以及传统的工夫红茶三个加工工艺进行了研究。其结果表明三个品种都是针形红茶品质最好、螺旋形红茶次之、传统功夫红茶品质最差。在同种工艺条件下，福云6号和凌云白毫的红茶品质最好。
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| 关 键 词： | 品种 工艺 品质 |
The Effect of Tea Variety and processing on the Quality of Black Tea |
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| LI Yongju. The Effect of Tea Variety and processing on the Quality of Black Tea[J]. Journal of Tea, 2009, 35(4): 207-210 |
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| Authors: | LI Yongju |
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| Affiliation: | LI Yongju (Jiangsu Vocational , Technical Food College,Jiangsu.Huai'an 223003) |
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| Abstract: | Black Tea was produced by different technology and varieties.It showed that tea quality depended on processing method and the best quality was needle tea,the second was spiral tea,and the worst was the traditional Kung Fu tea among the three tested varieties. Under a same processing condition,Fuyun 6 and Lingyunbaihao had the best quality. |
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| Keywords: | variety technology quality |
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