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丁俊之教授,优秀共产党员。1950年入读于复旦大学农学院茶科,学茶业茶,与茶结缘逾六十年(1950~2013年)。他对茶叶的“产、制、销”或者说“产、学、研、贸”都有长期实践。尤其成功运用交叉科学于茶业领域,为国内外茶界所尝识。他在国内外公开发行的书刊上发表著论达100万字,大部分汇总在2013年12月由中国文化出版社出版的《丁俊之茶文选集》。我们综览之余,概括本书的茶业新论和精彩观点摘要如下:1关于中国茶品牌、标准、质量安全21世纪的饮品已进入茶的世纪,品牌是市场竞争力最重要的综合性因素,而茶品质量安全是品牌的生命,中国茶最缺失的是品牌、标准,如果我们对
Professor Ding Junzhi, outstanding communist. In 1950 Fudan University College of AgricultureTea, learn tea tea industry, and tea more than 60 years (1950 ~ 2013). He has long-term practice of “producing, producing, selling” or “producing, learning, researching and trading” tea. In particular, the successful use of cross-cutting in the field of tea industry, the tea industry at home and abroad to know. He published “Selected Literary Works of Ding’s Literary Works” published on books and periodicals publicized at home and abroad for up to 1 million words, most of which was compiled by China Culture Publishing House in December 2013. Summary of the book we summarize the book, the new theory and highlights of the tea industry are summarized as follows: 1 on the Chinese tea brand, standards, quality and safety of the 21st century, the tea has entered the tea century, the brand is the most important comprehensive market competitiveness Factors, while the quality and safety of tea is the brand’s life, the most missing Chinese tea is the brand, standard, if we