CAJ | 학술논문

本试验研究结果表明：将晒青和摇青工艺引入夏秋红茶的加工，有利于茶叶酯型儿茶素等苦涩味物质的降解转化和可溶性糖类物质的生成，可有效降低茶叶的苦涩味，使茶叶滋味更加醇和爽口，并使茶叶带天然花香。
본시험연구결과표명：장쇄청화요청공예인입하추홍다적가공，유리우다협지형인다소등고삽미물질적강해전화화가용성당류물질적생성，가유효강저다협적고삽미，사다협자미경가순화상구，병사다협대천연화향。
The results of this experimental study indicated that introducing sunning and green -leaf-rocking technologies to process black tea in summer and autumn could promote the degradation of bitter -taste substances such as ester catechins and the generation of soluble carbohydrates in tea leaf , effectively reduce the bitter and astringency taste of tea leaf , and make the tea leaf purer, milder and tastier with natural floral note .