【作者】 王登良； 何瑞连； 黄亚亚；

【Author】 WANG Deng-liang,HE Rui-lian,HUANG Ya-ya (College of Horticulture,South China Agricultural University,Guangzhou 510642,China)

【机构】 华南农业大学；

【摘要】 本文研究探讨了单丛茶冰茶制作实验对单丛茶的品质影响。结果表明:冰制茶的主要生化成分含量和滋味的浓度、强度、鲜度都较干燥茶的要高;冰制茶传统开汤中选择茶量为10g时能得到较好的结果;冰制茶室温泡法中选择茶水比为1:22,浸泡时间为60min较好;相同的鲜叶量制作得到的冰制茶的产量要比干燥茶的产量高;冰制茶保存条件要求低温,其在零下温度保存能较长时间保持质量,并能轻微减轻冰制茶的青气。更多还原

【Abstract】 This paper study ice experimental system of Dancong oolong tea impact on the quality of Dancong oolong tea.The results showed that:the taste of the ice tea is more concentration, strengther,fresher than the dried tea,chemical and biological components in the ice tea is more than the dried tea;when traditional have the ice tea using 10g of the ice tea can get the better results,have the ice tea in 25℃,the choice of bubble tea ratio of 1:22,soaking 60 min is the better, the same qualily of fresh leaves,the qualily of tea produced by ice experimental system of Dancong oolong tea more than dried tea,the preservation of ice tea require low-temperature,ice tea kept in the temperature below zero with a longer time can also maintain its quality,and can slight the grass leaves gas.更多还原