摘要
本文以清水3号、早春翠芽、早春雪芽、普景1号4个品种的一芽一、二叶为原料,依据白茶加工技术规范工艺流程制得云南白茶。通过对4个品种试制样的感官审评分析,筛选确定以早春雪芽鲜叶为原料,按照特定工艺流程生产的云南白茶品质最佳,其外形灰绿肥壮,叶背显毫,汤色黄绿清澈,香气鲜嫩带毫香,滋味鲜爽香甜,叶底肥嫩柔软,具有一定的推广价值。
In this paper, Yunnan white tea was prepared from one bud, one leaf and two leaves of Qingshui 3, Zaochuncuiya, Zaochunxueya and Pujing 1, according to the processing technology of white tea. Through the sensory evaluation and analysis of 4 varieties, the best quality of Yunnan white tea produced with the fresh leaves of Zaochunxueya as raw material and according to the specific technological process was selected, the fragrance is fresh and tender with slight fragrance, the taste is fresh and sweet, the leaf bottom is fat and tender and soft, which has a certain promotion value.
作者
李双荣
冯之俊
苏向宇
吴成远
张仙美
李春贵
LI Shuangrong;FENG Zhijun;SU Xiangyu;WU Chengyuan;ZHANG Xianmei;LI Chungui(Lincang Agricultural School,Lincang 677000,China;Yunnan Dianhong Group Co.,Ltd.,Fengqing 675900,China)
出处
《食品安全导刊》
2023年第1期104-106,117,共4页
China Food Safety Magazine
关键词
白茶
感官审评
适制性
茶树品种
white tea
sensory evaluation
adaptability
tea variety
