茶叶科学技术
茶葉科學技術
다협과학기술
TEA SCIENCE AND TECHNOLOGY
2014年
2期
1-3
,共3页
刘淑娟%杨拥军%钟兴刚%李彦%粟本文%谭正初
劉淑娟%楊擁軍%鐘興剛%李彥%粟本文%譚正初
류숙연%양옹군%종흥강%리언%속본문%담정초
夏秋茶%苦涩味%加工技术
夏鞦茶%苦澀味%加工技術
하추다%고삽미%가공기술
summer-autumn tea%bitter and astringency%process technology
针对目前夏秋茶苦涩味重导致的夏秋季茶叶资源普遍利用率不高的现状，笔者总结了近年国内通过改进加工技术降低夏秋茶苦涩味的研究进展，以期为促进夏秋茶生产、提高茶叶生产整体效益提供一定的参考。
針對目前夏鞦茶苦澀味重導緻的夏鞦季茶葉資源普遍利用率不高的現狀，筆者總結瞭近年國內通過改進加工技術降低夏鞦茶苦澀味的研究進展，以期為促進夏鞦茶生產、提高茶葉生產整體效益提供一定的參攷。
침대목전하추다고삽미중도치적하추계다협자원보편이용솔불고적현상，필자총결료근년국내통과개진가공기술강저하추다고삽미적연구진전，이기위촉진하추다생산、제고다협생산정체효익제공일정적삼고。
Because of the strong bitter and astringency of summer-autumn tea,there is in the existence of low utilization coefficient. Thus we summarized the domestic research progress for abating the bitter and astringency of summer-autumn tea by improving the processing technology in recent years, so as to provide a reference for promoting the summer-autumn tea production and enhancing the overall benefits of tea production.
