六堡茶

同时，借鉴SWOT分析法、品牌建设理论、竞争战略理论等相关学科知识，对推进六堡茶品牌建设策略进行了探讨。

At the same time , drawing on relevant knowledge of the SWOT analysis , brand-building theory , competitive strategy theory , discussed the advancement of the six Fort tea brand building strategy .

实验结束，六堡茶高剂量组体重比模型组高，但幅度不大，能减少糖耐量AUC，降低糖尿病大鼠空腹血糖和空腹胰岛素水平。

Body weight of high dose group is a little heavier than which of model group , AUC of glycose tolerance test less , fasting plasma glucose and fasting insulin lower compared with model group .

结果表明，该工艺可应用于六堡茶快速陈化及品质提高，有较好的推广应用价值。

The results showed that the new aging process could be used to improve the quality fast and effectively , and have good application value .

新工艺加工六堡茶新产品不仅保持了六堡茶的基本品质特征，而且还具有浓郁的果香，醇爽甜润的滋味。

The new craft processing liu bao tea new product not only maintained the liu bao tea essential quality characteristic , moreover also has the rich fruit to be fragrant , mellow crisp mellow taste .

最后，对六堡茶的品牌定位的原则和客观基础进行了详细的探讨，并结合六堡茶的实际，提出了类别定位、功能定位、领先定位、差异定位、档次定位等定位建议。

Finally , the principles and objective basis of the six Fort tea brand positioning are discussed in detail , and the actual combination of six Fort tea category positioning , functional orientation , leading positioning , differential positioning , grade positioning the suggested position .

其次，通过问卷调查、专家座谈的方法，探讨了六堡茶品牌竞争力的构成要素，并以层次分析法进行了重要性排序，从而找出六堡茶品牌建设的主攻方向。

Secondly , through the questionnaire , the methods of the expert panel to explore the elements of the six Fort tea brand competitiveness , and the analytic hierarchy process in order of importance , in order to identify the main direction of the six Fort tea brand building .

筛选了适制品种，确定了萎凋、初堆、复堆的时间，创制的新产品品质优于现行的工艺加工的产品，对六堡茶的发展，具有积极意义。

Has screened the suitable system variety , had determined the fading , at the beginning of pile , the duplicate pile of time , formulates the new product quality surpasses the present craft processing the product , to the liu bao tea development , has the positive sense .