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在名优茶制作及贮存中,如何保持其特有的绿色,至关重要。名优绿花的绿色包括三个部分,即干茶的绿色、绿汤色及绿色叶底。干茶色泽显示翠绿,汤色嫩绿为上品,而干茶显示黑色,汤色显示黄为次品。究其原因,首先在制作时茶叶与炒茶锅锅壁接触时间太长,茶汁中的茶多酚与铁化合成黑色的茶多酚铁。其次是揉捻后茶多酚被大量挤出到茶条表面并长时间暴露在空气中而被自动氧化,至使茶叶呈黑色。再其次是杀青工序中多酚氧化酶未完全被抑制,在制作
In the production and storage of famous tea, how to maintain its unique green, is essential. The green of a famous green flower consists of three parts, that is, green, green soup color and green leaf bottom of dried tea. Dry tea color shows green, soup color green for the top grade, while the dry tea shows black, soup color shows yellow as defective. The reason, first of all, in the production of tea and stir-fried pot pot wall contact time is too long, the tea polyphenols and iron synthesis of black tea polyphenols iron. Followed by the tea polyphenols after being extruded a large number of extruded to the surface of the tea strip and prolonged exposure to the air and was automatically oxidized to black tea. Followed by the fixing process of polyphenol oxidase is not completely inhibited in the production