冷泡茶的研究现状与进展  

Research status and progress of cold-brewing tea

作　　者：彭文怡 朱天仪 PENG Wen-yi;ZHU Tian-yi(Technical Center Shanghai Liangyou(Group)Co.,Ltd.,Shanghai 200333,China)

机构地区：[1]上海良友(集团)有限公司技术中心,上海200333

出　　处：《粮食与油脂》2024年第3期8-10,共3页Cereals & Oils

摘　　要：综述了冷泡茶的风味、营养、制作工艺和冲泡条件,以期为冷泡茶后续的研究开发和市场化应用提供科学依据。The flavor,nutrition,production process and brewing conditions of cold-brewing tea were summarized,in order to providing scientific basis for the subsequent research development and market-oriented application of cold-brewing tea.

关 键 词：冷泡茶 制作工艺 冲泡条件 

分 类 号：TS272[农业科学—茶叶生产加工]