南农茶学复习课要素.doc

茶 学 概 论 朱世桂 025 email:sgzhu@njau.edu.cn B109 了解茶···············1 茶叶定义········1 茶叶因制造及发酵程度不同而区分为：·······1 茶学·······2 学习目的与意义·······2 茶叶功效归纳如下······2 当代健康饮料”······2 国际茶文化交流、世界茶叶科技与产业发展需求·····2 茶树的植物学分类地位······2茶树形态特征·····2 乔木型茶树·······2 茶树叶片分类形态特征····2 果实茶树种子繁殖的器官···3茶树生物学年龄····3年生长周期···3茶树的起源······3传播·····3茶树的生长环境········4生长环境······4土壤 pH值······4水分····4我国茶区···4世界茶区·····4茶树品种栽培知识····4 茶树品种·····4优良品种（良种）·····4茶树育种····4高产茶园特征与茶园建设····4产量因子····4品质因子··4树冠培育-修剪原理茶园管理·····4无公害、有机茶叶依据的标准····4生产过程重点要求····5认证管理····5采茶与原料······5茶类介绍 ·······5按茶色分基本六大茶类 ·······6按季节不同来分类·····6按制造程序不同来分类·······6按新茶、陈茶分类······7主要茶类加工······7初加工（制茶）原理·····7绿茶加工 ····7绿茶名茶荟萃龙井·······7龍井茶的傳説·········7碧螺春·····7红茶加工·······7红碎茶强烈、快速揉切的科学性······8青茶加工·····8青茶初加工关键········8 闽北武夷岩茶品质特点·······8闽南铁观音品质特点·······8黑茶加工········8渥堆的定义 ······8渥堆适度的标准·····8再加工茶-- 花茶窨制 ········9茶叶深加工·········9茶饮料 ·······9茶菜 ······9粉茶······9粉茶多元化产品········9茶叶审评方法简介·····9茶叶品质感官审评的优点:·····9茶叶品质感官审评的要求:·····9感官评茶步骤与方法······9评茶项目（内容）·····10常用评茶术语·······10乌龙茶、花茶审评····10茶叶检验与鉴别······10茶叶检验 tea inspection ·······10经过多年的不懈努力，近几年茶叶产品的假冒伪劣问题已得到较好地遏制。但仍有部分企业产品···········10主要检验项目 ···········10检验主要依据 ·······10茶叶鉴别········10茶叶食品安全··········11茶叶原产地保护········11根据国家标准ＧＢＩ７９２４——１９９９《原产地域产品通用要求》，对原产地域产品规定了三大特·······11黄山毛峰茶申报原产地域产品保护··········11全国茶叶原产地域产品保护名单 ············11茶叶包装贮存的重要性···········11引起茶叶劣变的主要因素有·········11色泽劣变的防止方法········11香气劣变的防止方法·········11滋味的劣变的防止方法 ·······12营养价值低落的防止方法 ·········12茶叶包装方式 ·············12茶叶贮存方法常温贮存·····12低温贮存·······12 科学饮茶··········12茶叶经济······12茶叶发展的前景是光明的········12茶叶贸易········13茶叶拍卖······13中国茶产业现状·······13茶产业展望··14在崇尚自然、追求健康的今天，饮茶成了一种新的时尚·······14茶文化·········14茶文化的六大功能·····14茶与文化结合的基本表现形式如下····14茶道一词什么时候出现的？········14当代人的茶道观？·········14何谓茶道？······14日本茶道：·········14韩国茶礼··········14中国茶道六要素：·····14茶席是茶道表现的场所·········14“茶”字的演变与传播·······15茶文化与历史·······15榷茶制········15贡茶·······15茶马古道········15茶马贸易·······15茶文化与旅游········15我国茶文化旅游资源及特点········15茶文化与宗教········15三大茶书 ·····16茶与文学艺术······16茶具按其材质及工艺主要分为以下六类