安徽农业科学2016，Vol.44Issue(23)：45-46,83,3.
红茶香气研究进展
Research Progress of the Aroma of Black Tea
赵丹 1吕才有1
作者信息
- 1. 云南农业大学龙润普洱茶学院，云南昆明650201
- 折叠
摘要
Abstract
Black tea is one of the main tea production and export of China.Black tea is bright red in color, mellow in taste and has good com-patibility.At present, it has the greatest consumption in the world.Chinese black tea is divided into small kind of lapsangsouchong tea, kung-fu tea, broken black tea and so on.In a number of factors that influences the quality of black tea, aroma is one of the key factors determine the tea quality.Therefore, in this research, the aroma of black tea was taken as a starting point.We discussed the black tea aroma from the tea plant varieties, natural environment, processing technology and so on, so as to constantly improve the overall quality of black tea.关键词
红茶/加工/香气Key words
Black tea/Processing/Aroma分类
农业科技引用本文复制引用
赵丹,吕才有..红茶香气研究进展[J].安徽农业科学,2016,44(23):45-46,83,3.
