作 者：
包佐淼;严芳;袁航;刘祝安;朱文佩;张丽芬;何卫中
关键词：
景白1号;景白2号;加工工艺;品质;形状
摘 要：
试验以景白1号和景白2号的一级鲜叶为原料,用常规设备和工艺制成扁直形、颗粒形、卷曲形、兰花形、针形绿茶,通过专家审评和消费者满意度调查来综合判定各产品的综合质量水平。结果表明,用相同原料制成的不同形状茶叶品质间存在差异,整体上景白1号和景白2号以制成扁直形和卷曲形茶叶的感官品质较好,且受多数消费者喜爱。
译 名：
Primary Research on Processing Technology of Huiming White Leaf Tea in Jingning County
作 者：
BAO Zuo-miao;YAN Fang;YUAN Hang;LIU Zhu-an;ZHU Wen-pei;ZHANG Li-fen;HE Wei-zhong;Agricultural Bureau of Jingning;Lishui Academy of Agriculture Sciences;
关键词：
Jingbai #1;;Jingbai #2;;Processing technology;;Quality;;Shape
摘 要：
This research used Jingbai #1 and Jingbai #2 first-class fresh tea leaves to produce green tea with flat,natural-extend, particle-shape, coiling, flat-strip, orchid-shape and needle-like shape with ordinary devices and processing techniques. The comprehensive quality of each product was evaluated by experts and consumer satisfaction survey. The results showed that the differences existed among tea qualities with different shapes which was manufactured with the same raw material. Generally, Jingbai #1 and Jingbai #2 which were made into flat shape and coiling shape had the best sensory quality and favored by most consumers.
