摘要
介绍了乌牛早茶的加工工艺流程和工艺要点,分析了茶叶贮藏过程中影响品质成分的主要因素。
This thesis mainly introduces the technology are work craft in the process of wuniu tea and an- alyzes the important factors influencing the quality of the tea during its preservation.
出处
《浙江海洋学院学报（自然科学版）》
CAS
2007年第1期108-110,共3页
Journal of Zhejiang Ocean University(Natural Science Edition)
关键词
乌牛早茶
加工工艺
工艺要点
品质成分
wuniu early tea
processing technology
main point of technology
quality composition
