학술논문
茉莉花茶加工技术及风味品质研究进展 / Research Progress on Processing Technology and Flavor Quality of Jasmine Tea
Document Type
Academic Journal
Author
Source
安徽农业科学 / Journal of Anhui Agricultural Sciences. 52(1):17-20
Subject
Language
Chinese
ISSN
0517-6611
Abstract
茉莉花茶是茶叶和茉莉鲜花拼和、窨制加工而成的再加工茶,茶香与茉莉花香交互融合,风味品质独特,已有1000多年历史.综述了茉莉花茶的加工技术和窨制机理,以及茉莉花茶风味品质特性和品质形成机理,为茉莉花茶的加工技术水平提升和风味品质调控提供参考.