摘要
为了使野坝蒿内含物质与茶叶内含物质充分融合,保障野坝蒿红茶品质的稳定和风味始终如一,本研究提出了一种在揉捻前对野坝蒿和萎凋叶进行拼配的新方法。研究表明,通过合理的拼配方法,可以有效提升野坝蒿红茶的品质,满足消费者的口味需求。
In order to make Elsholtzia rugulosa Hemsl and tea fully blend,and ensure the stability of quality and flavor of black tea,a new method of blending Elsholtzia rugulosa Hemsl and wilted leaves before rolling was proposed.Studies have shown that,through reasonable blending method,the quality of Elsholtzia rugulosa Hemsl black tea can be effectively improved to meet the taste needs of consumers.
作者
冯之俊
鲁文亮
陈丽鄂
字学祥
李泓卫
周琦
陈双莉
FENG Zhijun;LU Wenliang;CHEN Li'e;ZI Xuexiang;LI Hongwei;ZHOU Qi;CHEN Shuangli(Yunnan Dianhong Group Co.,Ltd.,Lincang 675900,China)
出处
《现代食品》
2024年第24期89-91,共3页
Modern Food
基金
云南省“兴滇英才支持计划”项目。
关键词
野坝蒿红茶
初制工艺
拼配
Elsholtzia rugulosa Hemsl black tea
initial manufacturing process
blending
