茶叶科学技术Issue(2)：22-24,3.
茗科1号品种加工红茶工艺概述
A Summary of the Processing Technology of Black Tea with Camellia sinensis cv. Mingke 1
摘要
Abstract
Mingke 1(Camellia sinensis cv. Mingke 1,was also called Jinguanyin)was a state authorized cultivar, the Tanyang congou black tea made with its leaves tasted mellow fresh, with obvious floral and fruity aromas, now it was widely applied to make top grade black tea, in this paper the primary processing technology were introduced, including five procedures such as the treatment of Jinguanyin fresh leaves, withering, rolling, fermentation and drying.关键词
茗科1号/花果香/坦洋工夫/红茶Key words
Camellia sinensis cv. Mingke 1/floral and fruity aromas/Tanyang congou tea/black tea引用本文复制引用
王幼萍,陈志辉..茗科1号品种加工红茶工艺概述[J].茶叶科学技术,2012,(2):22-24,3.基金项目
现代农业产业技术体系建设专项资金资助(CARS-23),福建省属公益类科研院所基本科研专项(2010R1014-3) （CARS-23）
