绿茶色泽的影响因素及改进措施  

Factors affecting color of green tea and improvements

作　　者：马惠民 王琦[2] 钱和[2] 

机构地区：[1]苏州金庭镇农科所,苏州215111 [2]江南大学食品学院,无锡214000

出　　处：《食品工程》2012年第3期26-28,37,共4页Food Engineering

基　　金：苏州市科技局科技支撑计划项目(SS201125)

摘　　要：绿茶色泽是反映绿茶品质的重要指标。绿茶的色泽包括干茶色泽、叶底色泽及茶汤色泽,也就是所谓的"三绿"。在由原料制成成茶的过程中,许多因素都会影响绿茶的色泽品质,例如:原料品质、加工工艺及贮藏方法等。通过综合考虑绿茶加工过程中影响其色泽的各种因素,提出了相应的改进措施,为改善绿茶的色泽品质提供参考。The color is an important indicator of green tea quality. The colors of green tea include color of dry tea, tea soup and bottom of leaf. In the process of raw material into tea, many factors will affect the color and luster of green tea quality, for example, the quality of raw material, processing technology and storage method. This paper took various factors from fresh leaf to green tea into consideration, and analyzed the effect factors of the color of green tea. It provided a reference for improving the quality of green tea color, and put forward relevant improvements.

关 键 词：绿茶色泽 影响因素 改进措施 

分 类 号：TS272.51[农业科学—茶叶生产加工]