河南农业科学2011，Vol.40Issue(5)：74-76,3.
不同摊放时间和杀青温度对夏季绿茶品质的影响
Effects of Laying Time and De-enzyming on the Quality of Summer Green Tea
摘要
Abstract
In the present experiment, the effects of different laying time (4,6,8,10 h) and de-enzyming temperature(160,190,220℃ ) on Xinyang summer tea were studied.The chemical compositions (water content, tea polyphenols, amino acids, caffeine, etc.) and sensory factors (tea soup,aroma, taste, foliaceous, etc) were analysed.The results demonstrated that it would get a better quality of summer green tea under the conditions of laying 6 hours and de-enzyming during 190 degrees.关键词
夏季绿茶/摊放时间/杀青温度/品质Key words
Summer green tea/ Laying time/ De-enzyming temperature/ Quality分类
农业科技引用本文复制引用
刘建军,陈义,郭桂义,袁丁..不同摊放时间和杀青温度对夏季绿茶品质的影响[J].河南农业科学,2011,40(5):74-76,3.基金项目
河南省教育厅自然科学研究计划项目(2008C210006,2009C210005) （2008C210006,2009C210005）
2008年度信阳农业高等专科学校青年教师基金项目(200809) （200809）
