摘要
青砖茶作为我国黑茶家族的重要组成部分,长期以来,是边疆地区同胞生活和健康的重要保障。近年来,随着其独特保健功效被人们所认知,越来越多的内陆消费者开始关注、品饮青砖茶。本文就青砖茶品质化学基础、加工工艺、品质形成、保健功效等方面的研究进展进行综述。
As an important member of the dark tea family, Qingzhuan tea has long been considered as an elixir by the people in the frontiers. In recent years the unique health benefits of the tea have become widely recognized, and the product popular on the market. This paper reviews the current progress on the chemistry, processing technology, quality, and functionalities of Qingzhuan tea.
作者
卢素芳
郑鹏程
刘盼盼
王胜鹏
滕靖
冯琳
龚自明
LU Su-fang;ZHENG Peng-cheng;LIU Pan-pan;WANG Sheng-peng;TENG Jing;FENG Lin;GONG Zi-ming(Institute of Fruit and Tea,Hubei Academy of Agricultural Science/Hubei Tea Engineering and Technology Research Centre,Wuhan,Hubei 430064,China)
出处
《茶叶学报》
2018年第3期162-167,共6页
Acta Tea Sinica
基金
国家茶叶产业技术体系项目(CARS-19)
湖北省农业科技创新中心创新团队项目(2016-620-000-001-032)
关键词
青砖茶
品质成分
加工工艺
保健功效
Qingzhuan Tea
quality components
processing technology
health functionality
