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茶叶的质量主要是由生物学特性来决定的,特别是由茶叶中含有单宁儿茶素的综合物和鞣质物质(从1.4到26%),以及浸出物(从41到58%)来决定的.这些物质是由蛋白化合物,生物硷,碳水化合物,油酯及其他等组成.在加工时,这些物质转化成为成品茶的颜色,味道,香味和适于医药饮用.
The quality of tea leaves is largely determined by biological characteristics, in particular by the combination of tannin (from 1.4 to 26%) and tannin (from 41 to 58%) in tea leaves These substances are made up of protein compounds, alkaloids, carbohydrates, oily esters and others, which, when processed, are converted into the color, flavor and aroma of finished tea and are suitable for medicinal use.