浅析滇红茶冲泡技艺与品质关系  

Analysis of the Relationship Between Brewing Technique and Quality of Yunnan Black Tea

作　　者：冯之俊 陈双莉 杨天礼 吴丹远 王文勇 字学祥 陈丽鄂 吴银娟 FENG Zhijun;CHEN Shuangli;YANG Tianli;WU Danyuan;WANG Wenyong;ZI Xuexiang;CHEN Li'e;WU Yinjuan(Yunnan Dianhong Group Co.,Ltd.,Lincang 675900,China)

机构地区：[1]云南滇红集团股份有限公司,云南临沧675900

出　　处：《现代食品》2023年第22期132-134,共3页Modern Food

基　　金：云南省“兴滇英才支持计划”项目。

摘　　要：本文选取了滇红集团代表性的5种不同样茶,每个样茶选择2个不同年份进行了冲泡试验,选用不同器具进行冲泡对比品饮品鉴分析,旨在为科学冲泡滇红茶提供参考。This article selects 5 representative sample teas from Dianhong Group,and conducts brewing experiments on each sample tea in 2 different years,and different instruments are used for brewing comparison and beverage analysis,aiming to provide reference for scientific brewing of Yunnan black tea.

关 键 词：滇红茶 冲泡技艺 茶叶品质 

分 类 号：S571.1[农业科学—茶叶生产加工]