Effect of Low Temperature Treatment of Fresh Tea Leaves on the Quality of Yellow Tea
In order to explore the effect of low temperature treatment on the quality of yellow tea, this study took fresh leaves of ‘Jinxuan’ tea variety with one bud and one leaves as raw materials, taking natural lying at room temperature (25 ℃) as control, set 3 low temperature (10, 5, 0 ℃) and 5 treatment...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-09-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021120320 |