【摘要】 采用不同茶类与藤茶直接拼和的方式 ,通过感官审评的方法 ,分析不同类型的藤茶风味的变化状况 ,克服藤茶品质上存的缺陷“青气”重和茶汤“沉淀” ,筛选不同类型的藤茶配方 ,为开发藤茶提供参考更多还原

【Abstract】 The product of Teng Cha (Ampelopis grossedentata) was mixed directly with different kinds of tea, and the variation of special flavors of different kinds of Teng Cha was analyzed via throughout sensuous evaluation. This activity provided references to overcome the shortcoming of "raw taste" and "sediments" in Teng Cha beverages, to screen the prescription of different types of Teng Cha for further develop the Teng Cha products.更多还原