不同形状名茶制茶工艺对茶叶品质的影响_王云.pdfVIP

　　　　1997, 17 ( 1): 59— 64 　 　 J. Tea ci. * 王　云　李春华　赵康由　杨建材　杨亮材 (, 632160) 　　 　　,、、。 , , , , 。 , , ; , 、 、 4 。、 、 、 。 : 　　　　 Effect of Processing Technology on the Quality of Famous Teas of Various Appearances Wang Yun, Li Chunhua, Zhao Kangyou, Yang Jiancai, Yang Liangcai ( Tea R esearch I nstit ute , Sich uan A cademy of Agr icul tural Sc iences , Yongchuan 632160) Abstract 　　 , , - Fa ous green teas with flat hairish needle like and coiling appearances were anufactured using the sa e raw aterial of one bud and two leaf shoots fro the Fuding Dabaicha and the Yunnan Dayecha two, popular cultivars in China , to investigate the effect of processing technology on the quality. Significant differ- ences existed a ong the qualities, of which, the quality of the flat appearance was the best and that of the hairish was the second According to the analysis on the che ical co ponents of the ade teas the flat ap-. , pearance possessed the highest a ino acid content and the s allest phenol /a inovalue. Made teas of theflat appearance adefor the Fuding Dabaicha and of thehairish appearance fro the Yunnan Dayechapossessed relatively high contents of The, Asp, Glu, Arg and vita ins, indicating that the processing technologies for , . . , , the flat and thehairish appearances i e slight leaf tissue da age si pleprocessing procedure short ther al reacting ti e, would ake the raw aterials bring the guality into full play. Key words: Fa ous tea　 Fresh leaves　Processing technology　Appearance　Quality 　　: 1996— 09— 06　　: 1997— 02— 19 * 。 　60