扁形名茶加工新工艺研究  

DEVELOPMENT OF NEW TECHNOLOGY FOR PROCESSING FLATSHAPED FAMOUS TEA

作　　者：王云[1] 杨亮材 郑定贵[1] 丁远学 张明亮 李少敬[1] 

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546-549,共4页Journal of Southwest Agricultural University

摘　　要：本文研究了全炒、半烘炒及烘青等工艺对扁形名茶品质及其生化成分的影响。结果表明，半烘炒工艺茶叶的品质及茶多酚、水浸出物、叶绿素、茶氨酸、甘氨酸、苯丙氨酸等含量均高于烘青及全炒工艺，为扁形名茶的最佳新工艺。A study was made of the influences of three different processing technologies(full-roasting,half-roasting and baking)on the quality of flat-shaped famous tea and its biochemical components.It was found that the quality of tea processed with half roasting was better than that processed witheither full roasting was better than that processed with either full roasting or baking,with highercontents of polyphenols,water extract,chlorophyll,Thr,Gly and Phe,and therefore is considered asthe most desirable processing technology for making famous tea.

关 键 词：茶叶 加工 工艺 品质 扁形名茶 

分 类 号：TS272.5[农业科学—茶叶生产加工]