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眼下正是前茶上市的最佳时节,新摘下的茶味嫩香扑鼻,诱惑着人们趁“鲜”喝。有关专家提醒说,新茶越鲜越好喝是一种、认识误区,其实,新茶放置一段时间后再喝营养价值更高。由于春季气温适中,雨量充沛,加上茶树经过上年秋冬季的休养生息,营养成分丰富。春天的气温也利于茶叶中含氮化合物的合成与积累,其中游离氨基酸等营养成分含量更高,使春茶香气浓烈,保健作用也比夏茶、秋茶明显。新茶都是刚摘下来不到一个月的茶叶,其中的多酚类、醇类、醛类等对人有益的物
Right now is the best season before the tea market, the new plump smell of tea flavor, tempting people to take advantage of “fresh” drink. The experts warned that the new tea, the more you drink the better, a misunderstanding, in fact, place the tea for some time before drinking higher nutritional value. Due to the moderate temperature in spring and abundant rainfall, the tea plant is rich in nutrients after the resuscitation of autumn and winter last year. The temperature in spring is also conducive to the synthesis and accumulation of nitrogenous compounds in tea, in which the content of free amino acids and other nutrients is higher, the aroma of spring tea is stronger, and the health care effect is also obvious than that of summer tea and autumn tea. New tea is just picked up less than a month of tea, of which polyphenols, alcohols, aldehydes and other beneficial substances