摘要
Abstract
In order to provide a reference to the scented technique of gardenia black tea, an orthogonal experiment was designed with four factors and three levels, which were the different gardenia forms, gardenia ratio quantities in the process of scenting, the scenting length as well as the temperature of re-baking, and the obtained data were processed with variance analysis and range analysis. The results showed that, in the case of the same scenting temperature and other conditions, the best factor level combination of scenting gardenia black tea was the petal-torn flowers, 17h scenting, 35% flower quantities and the re-baking temperature controlled in 115℃.关键词
栀子花红茶/窨制工艺/品质Key words
gardenia black tea/scenting technology/quality
