江西农业学报2011，Vol.23Issue(10)：131-132,2.
不同萎凋工艺加工英红九号红茶品质研究
Study on Quality of Black Tea Yinghong No.9 Processed by Different Withering Crafts
赖兆祥 1苗爱清 1庞式 1孙世利 1曾琼1
作者信息
- 1. 广东省农业科学院茶叶研究所,广东英德513000
- 折叠
摘要
Abstract
The article compared the quality of black tea Yinghong No. 9 which was processed by different withering crafts. The preliminary study indicated that the quality of Yinghong No. 9 was almost the same in the two treatments of sunlight withering and air - blowing withering, but the taste, soup - color and foliage fundus of Yinghong No. 9 in the treatment of freezing wintering were better than those in the above two treatments, while its fragrance was worse.关键词
红茶/萎凋/加工/英红九号/品质Key words
Black tea/Withering/Processing/Yinghong No. 9/Quality分类
轻工纺织引用本文复制引用
赖兆祥,苗爱清,庞式,孙世利,曾琼..不同萎凋工艺加工英红九号红茶品质研究[J].江西农业学报,2011,23(10):131-132,2.
