摘要
本文试验采用5种敢自不同水源的水．冲泡两种名茶，通过对水质的分析和名茶主要成份没出率的测定．探讨了不同评茶用水及名茶种类对冲泡后茶汤的滋味、香气的感官评价，以及成分浸出率的影响，本文为研究名茶冲泡方法和审评技术提供了试验依据。
We have used water from five different Water resoures to soak two famous tea, analyed the water quality and measured the soaking conditions of the main compositions of famous tea. searched out the effects of different tasting tea water and famous tea on famous tea taste soaked, aroma tasted, and main compositions soakage rate, It has been presented that the standards for studying the soaking methods of famous tea and tasting tea techneques.
出处
《四川农业大学学报》
CSCD
1996年第4期551-554,共4页
Journal of Sichuan Agricultural University
