评茶用水对名茶感官评价和成份浸出的影响

doi:10.16036/j.issn.1000-2650.1996.04.014

四川农业大学学报 ›› 1996, Vol. 14 ›› Issue (04): 551-554,603.doi: 10.16036/j.issn.1000-2650.1996.04.014

评茶用水对名茶感官评价和成份浸出的影响

杜晓, 何春雷, 谢应全

四川农业大学林学园艺学院, 雅安市 625014

收稿日期:1996-01-24 出版日期:1996-12-31 发布日期:2017-03-07

EFFECTS OF TASTING TEA WATER QULITY SEPON FAMOUS TEA TASTING AND COMPOSITIONS SOAKED

Du Xiao, et al

College of Forestry and Horticulture, Sichuan Agricultural University/Yaan, Sichuan, China 625014

Received:1996-01-24 Online:1996-12-31 Published:2017-03-07

摘要/Abstract

摘要： 本文试验采用5种敢自不同水源的水。冲泡两种名茶,通过对水质的分析和名茶主要成份没出率的测定。探讨了不同评茶用水及名茶种类对冲泡后茶汤的滋味、香气的感官评价,以及成分浸出率的影响,本文为研究名茶冲泡方法和审评技术提供了试验依据。

关键词: 茶叶[49F], 审评, 名茶冲泡, 浸出率

Abstract: We have used water from five different Water resoures to soak two famous tea, analyed the water quality and measured the soaking conditions of the main compositions of famous tea. searched out the effects of different tasting tea water and famous tea on famous tea taste soaked, aroma tasted, and main compositions soakage rate, It has been presented that the standards for studying the soaking methods of famous tea and tasting tea techneques.

Key words: TEA LEAVES, SOAKAGE, TASTING, SOAKING RATE

中图分类号:

S571.1

杜晓, 何春雷, 谢应全. 评茶用水对名茶感官评价和成份浸出的影响[J]. 四川农业大学学报, 1996, 14(04): 551-554,603.

Du Xiao, et al. EFFECTS OF TASTING TEA WATER QULITY SEPON FAMOUS TEA TASTING AND COMPOSITIONS SOAKED[J]. jsau, 1996, 14(04): 551-554,603.

[1]	尹杰, 范仕胜, 宋勤飞, 唐伟. 工夫红茶发酵过程中的品质变化[J]. 四川农业大学学报, 2012, 30(04): 415-418.
[2]	杜晓, 何春雷. 浸取方法对茶叶中多酚类浸出状况影响的研究[J]. 四川农业大学学报, 1996, 14(04): 547-550,620.

评茶用水对名茶感官评价和成份浸出的影响

EFFECTS OF TASTING TEA WATER QULITY SEPON FAMOUS TEA TASTING AND COMPOSITIONS SOAKED

PDF (PC)

赞

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 2

Metrics

本文评价

推荐阅读 0