| 高香红茶加工技术研究进展 |
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| 引用本文： | 银霞,郑红发,黄怀生,赵熙,粟本文.高香红茶加工技术研究进展[J].茶叶通讯,2012,39(1):20-23. |
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| 作者姓名： | 银霞 郑红发 黄怀生 赵熙 粟本文 |
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| 作者单位： | 湖南省农业科学院茶叶研究所,长沙,410125 |
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| 摘 要： | 我国大部分红茶香气品质不高,影响产品的市场竞争力。本文总结了近15年来红茶加工技术与香气品质关系的研究进展,为生产高香红茶提供理论依据。
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| 关 键 词： | 红茶 香气 加工技术 |
Research Progress of High Aroma Black Tea Processing |
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| YIN Xia,ZHENG Hong-fa,HUANG Huai--sheng,ZHAO Xi,SU Ben-wen.Research Progress of High Aroma Black Tea Processing[J].Tea Communication,2012,39(1):20-23. |
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| Authors: | YIN Xia ZHENG Hong-fa HUANG Huai--sheng ZHAO Xi SU Ben-wen |
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| Institution: | (Tea Research Institute of Hunan Academy of Agricultural Sciences, Changsha, 410125) |
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| Abstract: | Most of Chinese Black teas＇ aroma is not high, which influences their competitiveness in international market. This article summarized the processing technologies and research progress of China black tea in recent 15 years and provided theoretical instruction for the producing of high aroma black tea. |
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| Keywords: | Black tea Aroma Processing technology |
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