槐花茶叶拼配技术初步研究  

Preliminary Study on Blending Technology of Sophora japonica and Tea

作　　者：张永瑞 孙志钦 ZHANG Yongrui;Sun Zhiqin(College of Tea Science,Xinyang Agriculture and Forestry University,Henan Key Laboratory of Tea Plant Comprehensive Utilization in South Henan,Xinyang,Henan 464000,China)

机构地区：[1]信阳农林学院茶学院/河南省豫南茶树资源综合开发重点实验室,河南信阳464000

出　　处：《陕西农业科学》2021年第1期39-41,共3页Shaanxi Journal of Agricultural Sciences

基　　金：河南省高等学校重点科研项目(19A210022);信阳农林学院河南省豫南茶树资源综合开发重点实验室开放基金资助项目(HNKLTCU2017004)。

摘　　要：为了解刺槐花与绿茶、红茶的拼配技术,开展刺槐槐花和红茶、绿茶新茶拼配研究,茶和槐花共四种比例为1∶1、3∶2、2∶1、3∶1,把两种不同温度烘干的槐花以四种不同比例与绿茶和红茶进行拼配,并进行感官审评,以确定出烘干槐花的最适温度和茶叶与槐花的拼配技术。Tea blending is an important process for further processing and good selling of tea. With the rapid development of the market economy, the blending techniques have become a processing method widely used by each tea producers for increasing economic benefits. Tea blending is of great significance for producing the unique style of the tea enterprises. There are a lot of plant resources used in tea blending.The elegant flowers and edible lines of Sophora japonica are loved by people because of its certain medicinal value. At the same time, Sophora japonica has a high potential economic value and is widely distributed in China, so it is easy to obtain.In this paper, the experiment and discussion on the blending of Sophora sinensis and tea were conducted.

关 键 词：茶叶 槐花 茶花配比 拼配工艺 

分 类 号：S571.1[农业科学—茶叶生产加工]