一种玫瑰香茶与其他茶类加工工艺比较  

Comparison of a Kind of Rose Tea and Other Teas Processing Research

作　　者：李昌远[1] 王薇[1] 张丽芳[1] 叶玉[1] 李长亮[1] 许文徽[1] 蒋瑜[1] 杨春利[1] LI Changyuan;WANG Wei;ZHANG Lifang;YE Yu;LI Changliang;XU Wenhui;JIANG Yu;YANG Chunli(Kunming Academy of Agricultural Sciences,Kunming,Yunnan 650034,China)

机构地区：[1]昆明市农业科学研究院,云南昆明650034

出　　处：《农产品加工》2021年第11期41-42,47,共3页Farm Products Processing

摘　　要：为了丰富茶的种类,增加茶香品质,将玫瑰花与茶叶一起进行发酵加工,融合白茶和红茶部分制备工艺技术特点,用同一种原料制备的一种玫瑰香茶与其他茶类加工进行对比分析。结果表明,玫瑰香茶在感官品质方面表现较佳,旨在为新款花香茶研究提供参考。In order to enrich the types of tea and increase the quality of tea aroma,rose and tea were fermented together pro-cessing in this experiment,and the technical characteristics of white tea and black tea were integrated.A rose aroma tea pre-pared with the same raw material was compared with other tea processing.The results showed that rose aroma tea had better sensory quality,which was aimed to provide reference for the research of new flower aroma tea provide reference.

关 键 词：茶叶 玫瑰 加工研究 香气 

分 类 号：TS272.5[农业科学—茶叶生产加工]