夏秋茶

小叶种夏秋茶渥堆加工过程中香气成分研究

Analysis of the Aroma Components in the Pile-Fermentation of Small Leaf Tea Picked in Summer and Autumn

对于夏秋茶的加工而言，降低其苦涩味是提升品质的最关键因素。

The key point for improving the quality of summer and autumn tea is to reduce astringent .

另一方面，茶园鲜叶失采严重、夏秋茶利用率低，造成资源浪费。

On the other hand , resources were wasted because the fresh tea was left in the field and the utilization rate of summer tea was relatively low .

本研究针对当前夏秋茶经济效益差、利用率低的现状，提出了一套以夏秋茶为原料制作新产品金剑茶的加工工艺。

A new " Jinjian Tea " processing technology dealing with summer and autumn tea , which is of low economic efficiency and utilization ratio in current market was established in this study .

夏秋名优茶加工技术研究

Research on the processing technology of summer and autumn tea