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分别采用川茶群体种(小叶种)、福鼎大白(中叶种)、蜀永3号(大叶种)3个品种的夏秋季纯鲜叶原料加工颗粒绿茶以及纯鲜叶原料添加春副茶加工颗粒绿茶,对它们的品质进行了比较分析。结果表明:以川茶小叶群体种纯鲜叶原料加工的颗粒绿茶综合品质最好,蜀永3号居中,福鼎大白最差;添加春副茶对夏秋季颗粒绿茶的香气和滋味有改善作用,特别是对滋味的改善效果明显。
The fresh green leaf raw materials of summer and autumn were used to process granular green tea and the raw materials of pure fresh leaves were added to Chuncha (green tea) by using three varieties of Chuancha Group (leaflet), Fuding Da Bai (middle leaf) and Shuyong No.3 (big leaf) Processed particles of green tea, a comparative analysis of their quality. The results showed that the comprehensive quality of granular green tea processed with the pure fresh leaf raw material of the leaflet community of Sichuan was the best, with the lowest in Shuyong No.3 and the lowest in Fuding Da Bai. The addition of Chuncha had ameliorate effect on the aroma and flavor of summer green tea , Especially for the improvement of taste obvious effect.