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为了提高乌龙茶品质,现根据不同品种的鲜叶特征、特性,谈谈其相应的工艺特点,以期摸索出机械化生产的标准工艺.一、不同品种鲜叶的特征与生化特性(一)不同品种叶片的组织结构特征不同品种由于其遗传性状不一,其叶片形态与组织解剖特征也有差异.从表1可看出:黄棪品种叶片气孔小、数量多;而梅占品种气孔较大、数量少;毛蟹气孔大小与数量介于两者之
In order to improve the quality of oolong tea, according to the characteristics and characteristics of the fresh leaves of different varieties, we will talk about the characteristics of the corresponding process, in order to find out the standard process of mechanized production.First, the characteristics and biochemical characteristics of different varieties of fresh leaves (a) The structural characteristics of different varieties of different varieties due to their different genetic traits, the leaf morphology and anatomical features are also different from Table 1 can be seen: yellow sturgeon varieties leaves stomatal small, the number of large; ; Hairy stomata size and number between the two