贵州抹茶与绿茶粉工艺区别和品质对比及审评方法  

The Technology Difference,Quality Comparison and Evaluation Method of Guizhou Matcha and Green Tea Powder

作　　者：杨永龙 侯彦双[2,3] 汪璐 YANG Yonglong;HOU Yanshuang;WANG Lu(Guizhou Guizhou Tea(Group)Co.,Ltd.,Tongren 550025,China;Tongren Vocational and Technical College,Tongren 554300,China;Tongren Fanjingshan Tea Processing Engineering Technology Research Center,Tongren 554300,China)

机构地区：[1]贵州贵茶(集团)有限公司,贵州铜仁550025 [2]铜仁职业技术学院,贵州铜仁554300 [3]铜仁市梵净山茶叶加工工程技术研究中心,贵州铜仁554300

出　　处：《现代食品》2023年第2期89-92,共4页Modern Food

基　　金：国家民委人文社会科学重点研究基地武陵山民族地区乡村产业发展研究中心2022年招标课题《铜仁市抹茶产业发展研究》(RWJDZB-2022-02)。

摘　　要：近年来,消费者对抹茶的需求和喜爱日益增加,抹茶逐渐走进千家万户,然而真正懂得抹茶之道的人却不太多。根据中华人民共和国国家质量监督检验检疫总局、中国国家标准化管理委员会发布的《抹茶》《茶叶感官审评术语》等十余项茶叶推荐性国家标准,给提升抹茶产业指明了新的发展方向。贵州抹茶产量占全国产量的1/5,本文阐述了贵州抹茶的饮用方式及审评方法。In recent years,consumers’demand for and love for matcha has gradually increased,and matcha has entered thousands of households,but only a few people really know the way of matcha.According to more than ten tea recommended national standards such as“matcha”and“Tea sensory Review Terminology”issued by the General Administration of Quality Supervision,Inspection and Quarantine of the People’s Republic of China and the Standardization Administration of China,it points out a new development direction for thepromotion of matcha industry.The output of Guizhou matcha has accounted for one-fifth of the national output.This paper briefly describes the drinking method and evaluation method of Guizhou matcha.

关 键 词：抹茶 碾茶 审评 绿茶粉 遮阴覆盖 

分 类 号：TS272.5[农业科学—茶叶生产加工]