摘要
Abstract
In recent years, Congou black tea with flowery-fruity flavour has been favored by consumers in general, which was processed with Oolong tea cultivars in the way of drawing on the traditional technology of black tea, combined with the sunlight withering and rocking of Oolong tea. It made a breakthrough in strong flowery-fruity flavour and brisk taste, compared to sweet aroma and taste of traditional black tea. In this paper, influencing factors were summarized in the formation of flowery-fruity flavour, present in Congou black tea, including tea cultivars, processing materials, processing technology and seasonal characteristics, so as to provide theoretical basis for the further developments of black tea with outstanding aroma in future.关键词
工夫红茶/花果香/晒青/做青/乌龙茶品种Key words
Congou black tea/flowery-fruity flavour/sunlight withering/tossing and rolling/Oolong tea cultivars
