Effect of withering temperature on water loss of fresh leaves and quality of white tea
This study aimed to improve the withering process of the white tea manufacturing and to achieve the stability and controllability of white tea quality. Fresh leaves plucked from tea (Camellia sinensis) bushes of 15 cultivars were used to explore the effects of withering temperatures (30, 25, 20 ℃) o...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Zhejiang University Press
2019-08-01
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| Series: | 浙江大学学报. 农业与生命科学版 |
| Subjects: | |
| Online Access: | https://www.academax.com/doi/10.3785/j.issn.1008-9209.2018.11.011 |
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