摘要
探明了黄茶加工过程主要生化成分和色泽的动态变化规律 ,提出了传统名茶鹿苑黄茶的最佳闷堆时间为 4～ 7h。色泽试验结果表明 ,引入色相值后 ,能直观地描述黄茶加工过程色泽的变化趋势。
The main biochemistry components and the color of the tea samples from every working procedure of Luyuan yellow tea processing were investigated. The results indicated that the appropriate stack-cover time of traditional Luyuan yellow tea was 4-7 hours. The results of color test showed that characterizing yellow tea color with L*,a*,b* and b*/a*(hue) was reasonable.
出处
《湖北农业科学》
北大核心
2004年第1期93-95,共3页
Hubei Agricultural Sciences
