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台湾乌龙茶及包种茶属半发酵的乌龙茶类,其采制方法和品质特点则与福建和广东的乌龙茶略有异同。从鲜叶原料看,台湾乌龙比较细嫩带有毫芽,而福建、广东则要求采成熟的嫩梢,即新梢形成驻芽时(俗称开面)采摘。从制造过程发酵程度看,台湾乌龙茶发酵最足,汤色偏红。其次是福建闽北的乌龙茶如武夷水仙及广东的水仙。再次是福建安溪的乌龙茶如安溪铁观音。而包种发酵程度最轻。茶汤汤色也依次逐渐由红而转为杏黄。
Oolong tea in Taiwan and semi-fermented Oolong tea, its production methods and quality characteristics of Fujian and Guangdong Oolong tea slightly similarities and differences. From the fresh leaves of raw materials, Taiwan is relatively tender with a small oolong buds, while Fujian, Guangdong requires mature mature shoots, the shoot formation bud (commonly known as open) picking. From the perspective of the fermentation process, Taiwan’s most oolong tea fermentation, reddish color soup. Followed by Fujian oolong tea such as Wuyi Narcissus and Guangdong Narcissus. Fujian Anxi again Oolong tea such as Anxi Tieguanyin. The breadth of fermentation the lightest. Tea soup color followed by gradually turn from red to apricot.