Effect of heating rate on the quality of Longjing tea during baking and aroma -improving process

In the tea refining process, baking and aroma-improving technology is widely used in many kinds of dry tea to improve and stabilize the tea quality. Through baking process, not only the moisture of tea could be effectively reduced but also the harmful bacteria could be killed, which is good for pres...

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Bibliographic Details
Published in:	浙江大学学报. 农业与生命科学版
Main Authors:	ZHU Zuochun, TANG Yi, PAN Rong, HU Shuqin
Format:	Article
Language:	English
Published:	Zhejiang University Press 2013-07-01
Subjects:	Longjing tea baking heating rate quality aroma
Online Access:	https://www.academax.com/doi/10.3785/j.issn.1008-9209.2012.12.181

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