Analysis of Quality Differences in Congou Black Tea Processed from Mixed Summer and Autumn Fresh Leaves of Different Varieties
This study selected and processed three widely promoted tea varieties in Hunan Province—Zhuyeqi, Xiangfeicui, and Fuding Dabaicha—into seven congou black tea samples using traditional congou black tea processing techniques. The processing was conducted in three ways: single variety, a mixture of two...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-08-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024100269 |
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