摘要
为了解黔湄系列品种所制普洱茶品质,以晒青、炒青为原料,采用普洱茶熟茶发酵工艺生产普洱茶,并用云南大叶种普洱茶为对照进行比较分析。结果表明:黔湄系列普洱茶滋味带鲜爽味、叶底嫩、化学成分氨基酸含量远远大于云南大叶种普洱茶的含量。可为贵州茶产业多样化发展提供理论依据。
In order to understand the quality of Pu＇er tea, which raw materials was series varieties of the system Qianmei, provided a theoreti- cal basis for Guizhou tea industry diversification. This testing used drying green, roasted to raw materials, used Pu＇er ripe tea fermentation producting Purr tea, conduct a comparative analysis with Purr tea of Yunnan Large-leaved species; The results showed that： Qian Mei series varieties Pu＇er tea with heavy and mellow taste taste, bottom of leaves tender, chemical composition of amino acid content is much larger than Yunnan Large-leaf species Purr tea.
出处
《农技服务》
2010年第9期1188-1189,共2页
AGRICULTURAL TECHNOLOGY SERVICE
基金
贵州省农业科学院重点项目"黔湄系列品种普洱茶的研制与开发"[黔科合(重点)07012]
关键词
黔湄系列
普洱茶
氨基酸
茶多酚
Qian Mei Series
Purr tea
amino acid
tea-polyphenols
