摘要
武夷岩茶是乌龙茶的始祖,被誉为中国十大名茶之一。目前,武夷岩茶存在价格混乱、品质差异大等问题,部分不法商家以次充好欺骗消费者,因此科学评判武夷岩茶品质优劣对提高武夷岩茶生产管理水平具有重要意义。本文通过比较不同产区武夷岩茶大红袍之间的感官品质差异,最终明确造成某些产区武夷岩茶品质不高的原因,以期为提高武夷岩茶加工和质量控制水平,提升产业核心竞争力奠定基础。
Wuyi Yan Tea is the ancestor of Oolong Tea and is known as one of the top ten famous teas in China.At present,Wuyi Yan Tea has problems such as price confusion and large quality differences.Some illegal businesses deceive consumers with shoddy products.Therefore,scientific evaluation of the quality of Wuyi Yan Tea is of great significance to improving the production and management level of Wuyi Yan Tea.This article compares the sensory quality differences between Wuyi Yan Tea Dahongpao in different producing areas,and finally clarifies the reasons for the low quality of Wuyi Yan Tea in some producing areas,hoping to lay the foundation for improving the processing and quality control level of Wuyi Yan Tea and upgrading the industry core competitiveness.
作者
叶琳
YE Lin(Wuyishan Quality Metrology Inspection Institute,Wuyishan 354300,China)
出处
《现代食品》
2021年第15期170-172,175,共4页
Modern Food
关键词
武夷岩茶
感官品质
不同产地
武夷山
Wuyi Yan Tea
sensory quality
different places of origin
Wuyishan
