摘要
以乌龙茶与绿茶为主要原料,依据新疆维吾尔族人民喜爱的特制冲泡茶,确定了香茶的生产工艺,得到了一种风味、口感及稳定性具佳的可用于实际生产的茶饮料。
This article expounds that the process and the key techniques of aromatic tea are prepared with voloing tea and green tea, and the optimum procedures of the aromatic tea are determined by experiments so that we can get the best productive techniques of products.
出处
《河西学院学报》
2003年第5期37-39,共3页
Journal of Hexi University
