绿茶为什么呈现清汤绿叶?红茶为什么呈现红汤红叶?带着这些问题,本篇将带你探寻茶叶的颜色密码,在五彩斑斓的茶叶色素中寻找答案?
“观其汤色,闻其香味”,是我们在喝茶时往往都离不开的话题。那么,茶中迷人的香气从何而来?看完本篇芳香物质,或许能找到答案?
茶叶中糖类含量一般为20%-30%,其中包括单糖、双糖和多糖。是构成茶汤浓度、滋味和香气的重要成分,本文主要简单梳理这三种“糖”的定义和在制茶中的影响及表现?
2018?2?5日,为引领茶健康理念、推广茶健康生活,以“携手共进·茶香龙江”为主题的黑龙江省茶业协会年会在哈尔滨华旗礼堂举行?
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