학술논문
武夷名丛白鸡冠采制技术 / Picking and Processing Technology of Wuyi Mingcong Baijiguan
Document Type
Academic Journal
Author
Source
中国茶叶 / China Tea. 46(2):60-63
Subject
Language
Chinese
ISSN
1000-3150
Abstract
武夷岩茶历史悠久,白鸡冠作为传统武夷岩茶四大名丛之一,其独特的外形和滋味,受到消费者的青睐.目前,关于白鸡冠岩茶初制技术的文献较少,文章在查阅相关资料的基础上结合生产实践经验,总结了武夷名丛白鸡冠加工技术要点,以期提高白鸡冠加工工艺水平,进一步推动武夷山茶产业发展.
Wuyi rock-essence tea has a long history.As one of the four Mingcong of traditional Wuyi rock-essence tea,Baijiguan is favored by consumers for its unique appearance and taste.At present,there are few literatures on the preliminary processing technology of Baijiguan rock-essence tea.On the basis of consulting the relevant data and combining the production practice experience,this paper summarized the key points of processing technology of Wuyi Mingcong Baijiguan,with a view to improving the processing technology level of Baijiguan and further promote the development of tea industry in Wuyi Mountain.
Wuyi rock-essence tea has a long history.As one of the four Mingcong of traditional Wuyi rock-essence tea,Baijiguan is favored by consumers for its unique appearance and taste.At present,there are few literatures on the preliminary processing technology of Baijiguan rock-essence tea.On the basis of consulting the relevant data and combining the production practice experience,this paper summarized the key points of processing technology of Wuyi Mingcong Baijiguan,with a view to improving the processing technology level of Baijiguan and further promote the development of tea industry in Wuyi Mountain.