红碎茶

贮藏条件与红碎茶品质的关系

Correlation between environment factors and storage quality of broken black tea

不同产地工夫红茶香气组分与肯尼亚红碎茶、斯里兰卡红碎茶香气组分存在比较明显的差异。

Aromatic components exist obvious differences between different places of gongfu black tea & between Kenyan broken black tea and Sri Lanka broken black tea .

用HPLC分析比较了广西红碎茶与肯尼亚红碎茶的化学成分，研究了红碎茶化学成分与品质的关系。

An HPLC method was used to study chemical composition of Guangxi and Kenyanbroken black teas and their relationship with tea quality .

江西婺源绿茶中多糖含量在4.17%～6.35%之间，CTC红碎茶多糖含量为3.10%～3.53%，其含量与茶叶品种、等级、生长海拔高度、产地有关。

6.35 % and 3.10 % ? 3.53 % in CTC black tea . The different content might be related to the species , altitude , habitat and kind of tea grown .

用高效液相色谱法分析了6个茶树品种鲜叶样品的儿茶素类、咖啡碱、没食子酸含量和红碎茶茶黄素类（TFs）的组成及其与红碎茶品质之间的关系。

An HPLC method was used to analyze and determine the amount of tea catechins , caf-feine , gallic acid and theaflavins ( TFs ) in both fresh tea leaf and made tea as well as their relation to black tea quality of 6 tea clones .

采用速冻、超声波处理、酶处理等破壁技术，结合使用真空冷冻干燥技术，从而使红碎茶中有效成分在低温（10℃）下迅速（3min）浸出。

This experiment used the broken-down wall technology of quick-freeze , ultrasonic processing , enzyme processing and so on , and used vacuum freeze-drying technology , thus enable the effective component of black broken tea at the low temperature ( 10 ℃) to leach rapidly ( 3min ) .

绿副茶改制红碎茶的研究

A study on black tea processing using green tea by products

冷泡型红碎茶的制作工艺研究

Production of cold water soaking black tea The Red Ribbon

如果是红碎茶，通常只冲泡一次；

If it is broken black tea , usually only brew once ;

优质红碎茶资源的鉴定与筛选

Identification and Screening on Elite Broken Black Tea Germplasm The Red Ribbon

红碎茶揉切压力测试与分析

Measurement and Analysis of Rolling-Cutting Pressure for Broken Black Tea

红碎茶锤切机工作部件的合理参数

Reasonable Parameters of Working Components of LTP Machine for Broken Black Tea Processing

红碎茶初制工艺参数的优化设计

Optimization of Processing Parameters for Black Tea

红碎茶的静电特性

Electrostatic Characteristics of Broken Black Tea

红碎茶的摩擦特性

Friction Properties of Black Broken Tea

红碎茶加奶色泽品质与内含成分关系的研究

Studies of the relationship between colour quality of liquor with milk and chemical components in broken black tea

红碎茶对大鼠氟斑牙釉质形成及12种元素含量变化的影响

Effect of broken black tea on the formation of dental enamel and the contents of twelve kinds of chemical elements

本研究探讨了红碎茶发酵过程中简单蛋白质组成和复合蛋白的含量变化规律。

The research investigated the developing pattern of the simple protein composition and combined protein content of broken black tea during its fermentation .

绿茶、乌龙茶、红茶中的主要组分和酚类化合物抑制脂肪氧合酶活性和抗油脂自动氧化特性的研究我国红碎茶与斯里兰卡红碎茶比较分析

ANTIOXIDANT PROPERTIES OF FRACTIONS AND POLYPHENOL CONSTITUENTS FROM GREEN , OOLONG AND BLACK TEAS Comparison of Broken Black Teas Manufactured by China and by Sri Lanka

但出口样拼配红碎茶的主要品质成分含量和内质化学鉴定分数均显著低于斯里兰卡红碎茶。

However , the quality component contents and the chemical evaluation score of the export blended broken black tea of China were much lower than those of Sri Lanka .

花香茶比鲜叶高501ppm，比传统红碎茶高571μg/g。

The yield of concentrated aromatic substances in the flower-fragrant broken black tea was 501 μ g / g higher than that in the fresh leaves , and 571 μ g / g higher than that in the traditional broken black tea .

但不论何种方法饮茶，多数都选用茶杯冲（调）饮，只有少数用壶的，如冲泡红碎茶或片、末茶。

However , regardless of the method for tea , most of them use red cup ( adjust ) to drink , with only a few pots , such as brewing or in pieces , broken black tea , powdered green tea .

CTC红（绿）碎茶加工中齿辊材料的选择研究

Choice Research of CTC Red ( Green ) Broken Tea Segments Material

本文介绍了CTC红（绿）碎茶加工关键环节&CTC滚切机的齿辊技术及对茶叶加工的重要性。

This article introduces the CTC red ( green ) broken tea processing essential link-technology of the CTC rubbing and crushing machine ′ s segment and importance to tea processing .