摘要
信阳毛尖素以独特的风味享誉中外,但冲泡过程中茶汤容易产生浑浊,影响信阳毛尖茶的品质。本文总结了引起茶汤浑浊的物质主要是外来污染物,茶叶碎末及附带物,茶汤"冷后浑"产生的沉淀物,并从清洁化加工条件、加工工艺特点、茶叶品性特征、茶叶冲泡四个角度,分析概况了引起茶汤浑浊的12个因素,就如何进一步提高信阳毛尖品质提出相关建议和对策。
Xinyang Maojian Green Tea is well known for the unique quality. However, Xinyang Maojian Tea is easy to produce turbidness during brewing and this problem had perplexed its quality for many years. Usually, the components of turbid substances in tea infusion were external contaminant, broken tea and tea analogues, tea cream. This thesis discussed the twelve factors for turbidness formation from the four aspects including conditions of tea clean processing, features of machining technology, tea characters and method of tea brewing. The paper put forward the suggestion and way to improve the quality of Xinyang Maojian tea.
出处
《中国茶叶加工》
2012年第1期24-24,29,30,35,共4页
China Tea Processing
关键词
信阳毛尖
茶汤
浑浊
成因
Xinyang Maojian, Tea Infusion, Turbidness, Reasons
