冷冻贮藏杀青叶对乌龙茶品质影响的研究(英文)  

Influence of freezing storage of de-enzymed leaves on oolong tea quality

作　　者：罗学平[1] 杨双旭[1] 李金贵[1] 蔡烈伟[1] 

机构地区：[1]漳州科技学院茶学系,福建漳浦363202

出　　处：《广东农业科学》2013年第10期91-94,共4页Guangdong Agricultural Sciences

基　　金：Natural Science Fund of Zhangzhou Technology Bureau,Fujian Province(ZJ2012-J17)

摘　　要：通过冷冻贮藏杀青叶的方法，研究冷藏时间、冷藏温度对乌龙茶品质的影响。结果表明，在考虑生产成本的前提下，将压紧的杀青叶在-5℃条件下贮藏10～15d，成茶品质高于对照。因此，采用冷冻贮藏杀青叶的方法可适当延缓乌龙茶生产高峰期。Influence of storage time and temperature on the oolong tea quality was studied in this research by the methods of freezing storage of de-enzymed leaves. The result showed that, under the condition of considering the production cost, the de-enzymed leaves were compressed tightly and stored at -5℃ for 10-15 days, the oolong tea quality was higher than that of CK. Therefore, it could properly delay the concentrated producing period by freezing storage of de-enzymed leaves.

关 键 词：杀青叶 冷冻贮藏 乌龙茶 品质 

分 类 号：TS272.2[农业科学—茶叶生产加工]