| 鲜叶摊放对扁形茶品质的影响 |
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| 引用本文： | 王云,郑定贵.鲜叶摊放对扁形茶品质的影响[J].西南农业大学学报,1994,16(6):543-545. |
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| 作者姓名： | 王云 郑定贵 |
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| 作者单位： | 四川省农科院茶叶研究所 |
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| 摘 要： | 茶鲜叶适度摊放，可提高氨基酸等含量和茶叶品质。当摊放至含水量为７１％左右时，成茶含有较多的氨基酸，可溶性糖等生化成分，茶叶品质最好。
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| 关 键 词： | 茶叶 茶多酚 加工 品质 摊放 |
EFFECTS OF SPREADING FRESH TEA LEAVES ON THE GROUND ON THE QUALITY OF FLAT-SHAPED FAMOUS TEA |
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| Wang Yun,Zheng Dinggui,Yang Liangcai.EFFECTS OF SPREADING FRESH TEA LEAVES ON THE GROUND ON THE QUALITY OF FLAT-SHAPED FAMOUS TEA[J].Journal of Southwest Agricultural University,1994,16(6):543-545. |
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| Authors: | Wang Yun Zheng Dinggui Yang Liangcai |
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| Institution: | Tea Research Institute of Sichuan Academy of Agric.Sci.Yongchuan 632160 |
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| Abstract: | Spreading fresh tea leaves on the ground to reduce its moisture content to about 71% beforestorage raised the contents of amino acids and soluble carbohydrates in the finished tea and improvedits quality. |
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| Keywords: | tea leaves tea processing performance optimal/on the ground |
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