鲜叶摊放对扁形茶品质的影响  

EFFECTS OF SPREADING FRESH TEA LEAVES ON THE GROUND ON THE QUALITY OF FLAT-SHAPED FAMOUS TEA

作　　者：王云[1] 郑定贵[1] 杨亮材 

机构地区：[1]四川省农科院茶叶研究所

出　　处：《西南农业大学学报（自然科学版）》1994年第6期543-545,共3页Journal of Southwest Agricultural University

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。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.

关 键 词：茶叶 茶多酚 加工 品质 摊放 

分 类 号：S571.109.2[农业科学—茶叶生产加工]