茶鲜叶处理方法对悬浮发酵红茶品质的影响  

Effects of Different Treatment Methods to Fresh Tea Leaves on Quality of Suspension Fermented Black Tea

作　　者：夏涛[1] 高丽萍[1] 

机构地区：[1]安徽农业大学农业部茶叶生物技术重点开放实验室

出　　处：《安徽农业大学学报》1999年第1期101-104,共4页Journal of Anhui Agricultural University

基　　金：安徽省自然科学基金

摘　　要：研究鲜叶破碎程度、萎凋及冷冻处理对茶鲜叶匀浆悬浮发酵红茶品质的影响。结果表明，随鲜叶破碎程度的增大，茶红素含量明显增加；适度萎凋可促进茶黄素的形成；冷冻处理明显提高水浸出物、茶黄素等含量从而改善了红茶品质。The effects of disintegrating degree,withering and freezing treatments of fresh tea leaves on quality of suspension fermented black tea were investigated.The results indicated that the thearubigins content increased with the increase of disintegrating degree of fresh tea leaves;the formation of theaflavins was promoted and the contents of water extracts and theaflavins raised largely by the treatments of proper withering and freezing respectively,so the quality of black tea was improved.

关 键 词：悬浮发酵红茶 品质 鲜叶处理 

分 类 号：TS272.52[农业科学—茶叶生产加工]