冷冻贮藏杀青叶对乌龙茶品质影响的研究

通过冷冻贮藏杀青叶的方法，研究冷藏时间、冷藏温度对乌龙茶品质的影响。结果表明，在考虑生产成本的前提下，将压紧的杀青叶在-5℃条件下贮藏10～15d，成茶品质高于对照。因此，采用冷冻贮藏杀青叶的方法可适当延缓乌龙茶生产高峰期。...

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Bibliographic Details
Published in广东农业科学 Vol. 40; no. 10; pp. 91 - 94
Main Author 罗学平 杨双旭 李金贵 蔡烈伟
Format Journal Article
LanguageChinese
Published 漳州科技学院茶学系,福建漳浦,363202 2013
Subjects
乌龙茶
冷冻贮藏
品质
杀青叶
乌龙茶
杀青叶
de-enzymed leaves
freezing storage
oolong tea
冷冻贮藏
品质
quality
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ISSN1004-874X

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Summary:通过冷冻贮藏杀青叶的方法，研究冷藏时间、冷藏温度对乌龙茶品质的影响。结果表明，在考虑生产成本的前提下，将压紧的杀青叶在-5℃条件下贮藏10～15d，成茶品质高于对照。因此，采用冷冻贮藏杀青叶的方法可适当延缓乌龙茶生产高峰期。
Bibliography:44-1267/S
Influence of storage time and temperature on the oolong tea quality was studied in this research by the methods of freezing storage of de-enzymed leaves. The result showed that, under the condition of considering the production cost, the de-enzymed leaves were compressed tightly and stored at -5℃ for 10-15 days, the oolong tea quality was higher than that of CK. Therefore, it could properly delay the concentrated producing period by freezing storage of de-enzymed leaves.
LUO Xue-ping, YANG Shuang-xu, LI Jin-gui, CAI Lie-wei （Department of Tea Science, Zhanszhou College of Science and Technology, Zhan~pu 363202, China）
de-enzymed leaves; freezing storage; oolong tea; quality
ISSN:1004-874X