| 广西六堡茶 |
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| 引用本文： | 韦静峰,文兆明.广西六堡茶[J].广西农学报,2008,23(3):45-47. |
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| 作者姓名： | 韦静峰 文兆明 |
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| 作者单位： | 广西桂林茶叶科学研究所,桂林,541004 |
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| 基金项目： | 广西科学研究与技术开发计划项目一"有机茶标准化栽培关键技术研究与示范"
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"大瑶山有机茶科技产业发展关键技术研究与推广" |
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| 摘 要： | 六堡茶是一种后发酵紧压茶，品质特点是“红、浓、陈、醇”，传统工艺的特点是渥堆发酵、蒸压、陈化。渥堆发酵主要机理是湿热和微生物作用，由此形成了六堡茶特有的的品质风格。六堡茶加工品质的高低与茶树品种的内含生物化学成分及适制性密切相关。本文介绍六堡茶品质及加工工艺特点，阐述了适制六堡茶的主要品种特性，为提高产品质量，增强市场竞争力，增加农民收入，提高产业效益，提供技术参考。
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| 关 键 词： | 广西六堡茶 加工技术 适制品种 |
Guangxi Liubao tea |
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| WEI Jing-feng,WEN Zhao-ming.Guangxi Liubao tea[J].Journal of Guangxi Agriculture,2008,23(3):45-47. |
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| Authors: | WEI Jing-feng WEN Zhao-ming |
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| Affiliation: | WEI Jing-feng WEN Zhao-ming (Guangxi tea sciences research institute,Guilin,Guangxi,541004,China) |
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| Abstract: | Liubao tea is a kind of compressed fermented tea with features of red color,strong smell,longtime ferment and pure taste. The features of its ferment technology are pile ferment,compressed streaming,and longtime ferment.The main mechanisms of pile ferment are humid & hot and microorganism functioning,which shape the special taste and quality of the tea.The tea quality is close related to bio-chemical compositions in tea tree and manufacture methods.the article has introduced the features of tea varieties s... |
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| Keywords: | Guangxi Liubao tea processing technology varieties suitable to manufacture |
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