Discussion of mechanism and experimentation of Oolong tea cold fine manipulation at different temperature
对乌龙茶冷做青过程中理化变化的研究表明,在冷做青条件下内含物变化均呈较长时间缓慢进行,形成以轻晒青、轻做青(轻摇、薄摊、长晾、轻发酵)、重炒青、冷包揉、低温干燥为特点的乌龙茶加工的新工艺.冷做青温度以22-23℃为宜,温度过低内含物转化极为缓慢,做青历时长,内含物消耗过多,而使滋味鲜醇但淡薄且不耐泡,香气清细且带青气,对品质不利. The physical and chemical changes of Oolong tea during cold fine manipulation indicated that contents took a long time gradual change...
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Published in | Journal of Fujian Agriculture and Forestry University Vol. 34; no. 3 |
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Main Author | |
Format | Journal Article |
Language | Chinese |
Published |
01.09.2005
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Subjects | |
Online Access | Get more information |
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