1) Jasmine tea
茉莉花茶
1.
Effects of wet fumigation on the quality of jasmine tea;
增湿连窨工艺对茉莉花茶品质的影响
2.
Application of HACCP in the production of non-pollution jasmine tea;
HACCP系统在绿色食品茉莉花茶生产过程中的应用
3.
Construction of production base for Fujian green food of jasmine tea and its industrialization countermeasures;
福建绿色茉莉花茶生产基地建设及其产业化对策
2) jasmine scented tea
茉莉花茶
1.
It was found that cis-3-hexenyl acetate,linalool,benzyl acetate and methyl anthranilate were the major fragment components in jasmine scented tea.
采用SPME/GC-MS技术分析高档茉莉花茶的香气组分,结果表明苯甲酸顺-3-己烯酯、芳樟醇、乙酸苄酯、邻氨基苯甲酸甲酯是茉莉花茶的主香组分,这些成分构成了茉莉花茶香气浓度的基础。
2.
According to the technical standards of agriculture environmental quality monitoring, the environmental quality of jasmine scented tea plantation in planting demonstration region in Hengxian, Guangxi was analyzed for pollutants and its control strategy to provide scientific basis on safety production of pollution-free jasmine tea has beed discussed.
依据农业环境质量监测技术规范,对广西横县窨茶用茉莉花种植示范区茶园环境质量进行全面检测,探讨该区主要污染物的来源及其防治策略,为无公害茉莉花茶的安全生产提供科学依据。
3) stir-fried jasmine tea
茉莉炒花茶
4) chrysanthemum [jasmine] tea
菊[茉莉]花茶
5) broken green jasmine tea
绿碎茉莉花茶
6) special-typed jasmine tea
特种茉莉花茶
1.
In this paper, started with the connotation of special-typed jasmine tea, the aroma formation and releasa of jasmine, and how mechanism of the raw tea absorbed the jasmine aroma, and change of chemical components and major influenced factors in the processing of jasmine tea were summarized.
本文从特种茉莉花茶的内涵入手,对茉莉花香气形成及吐香机理、茶坯吸香机理、加工过程中化学成分及主要影响因子以及特种茉莉花茶加工方式、窨制工艺技术、加工新方法等方面作了综述。
补充资料：茉莉花茶
茉莉花茶
茉莉花茶是众多花茶品种中的一种,所谓茉莉花茶就是用含苞欲放的茉莉鲜花加入绿茶中窨制而成的.用不同的绿茶品种去做茶胚,例如用龙井茶,用茉莉花去窨制就叫龙井茉莉花茶,如用玖瑰花朵去窨制的,就叫龙井玖瑰花茶,以此类推.
花茶的窨制是很讲究的,有三窨一提,五窨一提,七窨一提之说,就是说做花茶,用一批的绿茶做原料,但鲜花却要用3-7批,才能让绿茶充分吸收花的香味,绿茶吸收完鲜花的香味后,就筛出废花渣,所以高档的花茶冲泡多次都有香味.还有高档的花茶是不见有什么花朵的,最多只是用少量来做点缀,而低档的花茶是不经鲜花窨制或窨制的次数较少,然后买来人家吸收过香味后的废花渣拌入绿茶中,让人误认为是好的花茶,看上去花特多,但一两冲就没有香味了。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。