Effect of Drying Temperature on the Flavor Quality of Cut Green Tea Produced from the Cultivar ‘Wanghaicha No. 1’
To investigate the impact of drying temperature on the flavor quality of cut green tea, this study analyzed the quality of cut green tea produced from the ‘Wanghaicha No. 1’ cultivar in terms of physicochemical properties and sensory evaluation. The results showed that cutting the fixed leaves incre...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2025-07-01
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| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-13-021.pdf |
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