绿茶鲜汁与烘青茶汤品质比较  

Quality comparison of Fresh Green Tea Juice and green tea liquor

作　　者：蒋文莉[1] 须海荣[1] 

机构地区：[1]浙江大学茶学系,杭州310029

出　　处：《茶叶》2003年第4期215-217,共3页Journal of Tea

摘　　要：采用压榨工艺提取新鲜茶汁 ,与相同原料制成的干茶茶汤比较 ,绿茶鲜汁中茶多酚和咖啡碱的含量较干茶茶汤略低 ,氨基酸总量和茶氨酸则较高。通过感官审评得知 ,绿茶鲜汁的汤色绿 ,明亮 ,香气清香鲜爽 ,滋味鲜 ,略涩。绿茶鲜汁有其独特的品质特征 ,明显不同于干茶茶汤。Tea juice was pressed from the fresh tea leaves and compared with the traditional tea processed with the same material. The content of tea polyphenol and caffeine of the fresh tea juice is slightly lower than that of the infusion of processed green tea, and the content of amino acid and theanine is higher than that of the green tea infusion. The color of the fresh green tea juice is green and bright, the fragrance is fresh and taste astringent, it indicated that the quality of fresh tea juice is distinct.

关 键 词：绿茶鲜汁 烘青茶汤 品质比较 压榨工艺 氨基酸 茶氨酸 

分 类 号：TS272[农业科学—茶叶生产加工]