Welcome to Chinese Agricultural Science Bulletin,

Chinese Agricultural Science Bulletin ›› 2016, Vol. 32 ›› Issue (16): 155-160.doi: 10.11924/j.issn.1000-6850.casb15110026

Special Issue: 园艺

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Suitability-for-Processing of Fresh Tea Leaves of Half-Baking Green Teain Songluo Tea Producing Regions

Wang Yejun, Su Youjian, Zhang Yongli, Liao Wanyou   

  1. (Tea Research Institute, Anhui Academy of Agricultural Sciences, Qimen Anhui 245600)
  • Received:2015-11-04 Revised:2015-12-05 Accepted:2015-12-15 Online:2016-06-17 Published:2016-06-17

Abstract: The suitability-for-processing of Songluo tea of different colony cultivars in different regions of Xiuning County were analyzed according to the continuous processing technique. The results were as follows: the appearance of tight, uniform and strong curling, and the color of smoothly green were possessed by the colony cultivars in Liren, Langsi, Huangjian, Peiyuan and Songluo Mountain. However, there were different kinds of inherent qualities among these cultivars. In conclusion, the suitability-for-processing of Songluo tea of colony cultivars from different regions was in an order of Huangjian, Songluo Mountain, Liren, Langsi and Peiyuan. The quality of processed Songluo tea from Huangjian, Songluo Mountain, Liren and Langsi had very little difference, but that from Peiyuan was relatively low.

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