摘要
传统工艺对六堡茶的发展起到极大的推动作用。近一百年来,六堡茶的传统工艺发生了或大或小的变化。根据《食品安全地方标准六堡茶(传统工艺)》的规定,在界定六堡茶传统工艺的基础上,结合文献和老茶实物,推演六堡茶传统工艺大致的演变情况。
Traditional techniques have greatly promoted the development of Liubao Tea. In the past a hundred year , some traditional techniques of Liubao Tea have changed greatly or slightly. According to the provisions of Food Safety Local Standard of Liubao Tea (Traditional Techniques), and based on defining the traditional techniques of Liubao Tea, and combining the literature and old tea objects, this paper proposes the general evolution of traditional techniques of Liubao Tea.
作者
彭庆中
PENG Qing-zhong(Guangxi Liubao Tea Research Institute, Wuzhou University, Wuzhou, Guangxi 543002)
出处
《广西职业技术学院学报》
2019年第3期26-31,78,共7页
Journal of Guangxi Vocational and Technical College
关键词
六堡茶
百年
工艺演变
传统
传统工艺
发酵
Liubao Tea
a hundred year
process evolution
tradition
traditional techniques
fermentation
