Research on the Suitability of Teas Made from New Tea Line of Kucha No.6 with High Theacrine

Research on the Suitability of Teas Made from New Tea Line of Kucha No.6 with High Theacrine

The fresh leaves of Kucha No.6 with high theacrine as raw materials in different seasons were processed into green tea, white tea and black tea. The tea suitability of Kucha No.6 was comprehensively analyzed by sensory evaluation and main quality components. The sensory evaluation results showed tha...

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Bibliographic Details
Main Authors: Dandan QIN, Junli CHEN, Bo LI, Chendong PAN, Qiushuang WANG, Kaixing FANG, Hongjian LI, Erdong NI, Xiaohui JIANG, Qing WANG, Hualing WU
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2023-09-01
Series:Shipin gongye ke-ji
Subjects:
kucha
theacrine
processing suitability
sensory evaluation
quality components
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022110038

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http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022110038

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