桑叶茶品质的影响因素  

Factors Affecting the Quality of Mulberry-leaf Tea

作　　者：侯新民 杨贵明[2,3] 李季生 李娜[2,3] 贾漫丽 黄露[2,3] HOU Xinmin;YANG Guiming;LI Jisheng;LI Na;JIA Manli;HUANG Lu(Chengde Shangheyuan Agricultural Science and Technology Co.,Ltd,Chengde Hebei 067000,China;Sericultural Research Institute,Chengde Medical University;Hebei University Applied Technology R&D Center for Sericulture and Local Products,Chengde Hebei 067000,China)

机构地区：[1]承德上禾园农业科技有限公司,河北承德067000 [2]承德医学院蚕业研究所 [3]河北省高校特产蚕桑应用技术研发中心,河北承德067000

出　　处：《北方蚕业》2021年第1期10-13,共4页North Sericulture

基　　金：河北省承德市科技计划财政资助项目(201802B011)。

摘　　要：桑叶茶的品质与桑叶所含的功能成分以及加工工艺密切相关。通过选择桑树品种、改善桑树生长条件、加强桑园管理、选择适宜的采收时间、采收适宜的叶位、优化加工工艺等措施,可以提高桑叶茶的品质。低温、避光保存与科学泡茶,可以充分发挥桑叶茶的保健功效。The quality of mulberry-leaf tea is closely related to the functional components contained in mulberry leaves and the processing technology.The quality of mulberry-leaf tea could be improved by selecting mulberry variety,improving growth conditions,providing good management measures,harvesting at the right time and the proper part of the leaves,and using optimized processing technology.Proper storage and scientific brewing can give full play to the health efficacy of the mulberry-leaf tea.

关 键 词：桑叶茶 品质 功能成分 影响因素 

分 类 号：TS272.5[农业科学—茶叶生产加工]