湖南农业大学学报（自然科学版）2009，Vol.35Issue(5)：561-564,4.
提高夏秋绿茶品质技术研究
On improvement of Summer and Autumn green tea's quality
摘要
Abstract
In order to improve quality of Summer and Autumn green tea, shading and new process were used, results showed the tea polyphenol concentration in tea leaves decreased, with the maximum amplitude of 20.56%, ratio value of tea polyphenol and amino acid concentration decreased, chlorophyll concentration increased, maximum amplitude reached 50.93%. The aroma of Summer and Autumn green tea was also improved. Tea water extracting material, tea polyphenols, amino acids concentration increased, amino acids concentration increase range reached 11.80%, and sensory quality of tea enhanced after long time installing. Tea water extracting material, tea polyphenols, amino acids and chlorophyll concentration increase respectively 9.15%, 9.89%, 8.84% and 0.83%, the sensory quality of Autumn enhanced a lot when the new process was accepted. Autumn green tea's yield increased 19.10% after pruning in Summer.关键词
夏秋绿茶/遮荫/茶叶品质Key words
Summer and Autumn green tea/ shading/ quality分类
农业科技引用本文复制引用
常硕其,张亚莲,曾跃辉,傅海平,刘红艳,黄仲先..提高夏秋绿茶品质技术研究[J].湖南农业大学学报（自然科学版）,2009,35(5):561-564,4.基金项目
农业部公益行业(农业)科研专项(3-32-X) （农业）
