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Primary Study on Oolong Tea Processing Suitability of Clone Improved Varieties Introduced in Tai’an
Author(s): FAN Yan-gen, ZHANG Li-xia, XIANG Qin-zeng, HUANG Xiao-qin, College of Horticulture Science and Engineering of Shandong Agricultural University, Tai’an Tea Engineering and Technological Research Center
Pages: 50-
53
Year: 2016
Issue:
4
Journal: China Tea Processing
Keyword: Processing suitability of Oolong Tea; Raw materials in summer and autumn; Varieties suitable for processing green tea; Varieties suitable for processing green tea and black tea; Tea region of Shandong Province;
Abstract: In order to enrich the tea category, improve the efficiency and utilization of raw tea material in summer and autumn, promote the mechanization of tea plucking and reduce production cost, the tea clone improved varieties introduced in tai’an, including 7 kinds suitability for green tea or/and black tea and 3 new local breeding clones, were chosen to study their processing suitability of Oolong tea through optimal processing technology.Meanwhile, 2 kinds of clone improved varieties of Oolong tea named "Jinxuan" and "Huangguanyin" were chosen as the control group. Based on the results of sensory assessment of Oolong tea from different varieties, 4 kinds of optimal varieties for Oolong tea in summer except those of the control groups, named Zhu-ye-qi, Zheng-gu-da-bai,Long-jin-chang-ye and Bi-xiang-zao, have been preliminarily screened,and these Oolong tea have the characteristic of rich & lasting flowery fragrance and mellow taste.
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