茶叶科学2016，Vol.36Issue(6)：594-602,9.
传统工艺与现代工艺对信阳毛尖品质的影响
Effects of Traditional and Modern Processing Technologies on the Quality of Xinyang Maojian Tea
摘要
Abstract
To study the effects of different processing technologies on quality of Xinyang Maojian tea, five groups of tea samples produced by traditional and modern processing technologies with the same raw materials were used for sensory evaluation and chemical analysis. Results showed that no significant difference in the total scores of tea sensory evaluation was identified within the same group. Similar results for theanines, amino acids, water extracts, soluble sugars, total catechins, tea polyphenols, caffeine and the ratio of TP/AA were identified among 5 groups of tea samples. The second sample group showed significant differences in both bitter index and quality index (P<0.01). While the fourth group exhibited a significant difference only in quality index (P<0.05). In summary, the quality of tea samples produced by modern craft was slightly but not significantly higher than that produced by traditional technology.关键词
传统工艺/现代工艺/信阳毛尖茶/品质/影响Key words
traditional processing technology/modern processing technology/Xinyang Maojian tea/quality/effect分类
轻工纺织引用本文复制引用
刘建军,李美凤,张静,田丽丽,王坤波,黄建安,刘仲华..传统工艺与现代工艺对信阳毛尖品质的影响[J].茶叶科学,2016,36(6):594-602,9.基金项目
国家茶叶产业技术体系项目（CAR-23-11B）、河南省高等学校重点科研项目（16A210051）。 （）
