Effect of Tea Cuifasu on Chemical Composition and Quality of Tea.

Liang Yuerong; Lu Jianliang; Shang Shuling

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Volume 14 Issue 2

May 2019

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Article Navigation > Journal of Zhejiang A&F University > 1997 > 14(2): 155-158

Liang Yuerong, Lu Jianliang, Shang Shuling. Effect of Tea Cuifasu on Chemical Composition and Quality of Tea.[J]. Journal of Zhejiang A&F University, 1997, 14(2): 155-158.

Citation:

Liang Yuerong, Lu Jianliang, Shang Shuling. Effect of Tea Cuifasu on Chemical Composition and Quality of Tea.[J]. Journal of Zhejiang A&F University, 1997, 14(2): 155-158.

Effect of Tea Cuifasu on Chemical Composition and Quality of Tea.

1.
Zhejiang Agricultural University, Hang zhou 310029, PRC

Received Date: 1996-07-08
Rev Recd Date: 1996-12-10
Publish Date: 1997-06-20

Abstract

Effect of Cuifasu on the chemical composition and quality of tea was investigated after foliage spray of Cuifasu in early spring. The results showed that the application of Cuifasu was benificial to green tea quality. Content of amino acids increased by 16. 8% and that of Vitamin c by 20. 4%. Content of caffeine, tea polyphenols and ratio of tea polyphenols to amino acids decreased by 17. 4%, 9. 5% and 19. 6% respectively. Tea catechins index increased by 14. 5%. Dif ferences of all the indica to rs were statistically significant. Tasting score of the treated leaf increased by 5. 8%.
- Tea Cuifasu,
- spring tea,
- chemical composition

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通讯作者: 陈斌, bchen63@163.com

1.
沈阳化工大学材料科学与工程学院沈阳 110142

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Effect of Tea Cuifasu on Chemical Composition and Quality of Tea.

1. Zhejiang Agricultural University, Hang zhou 310029, PRC

Received Date: 1996-07-08
Rev Recd Date: 1996-12-10
Publish Date: 1997-06-20

Key words:

Abstract: Effect of Cuifasu on the chemical composition and quality of tea was investigated after foliage spray of Cuifasu in early spring. The results showed that the application of Cuifasu was benificial to green tea quality. Content of amino acids increased by 16. 8% and that of Vitamin c by 20. 4%. Content of caffeine, tea polyphenols and ratio of tea polyphenols to amino acids decreased by 17. 4%, 9. 5% and 19. 6% respectively. Tea catechins index increased by 14. 5%. Dif ferences of all the indica to rs were statistically significant. Tasting score of the treated leaf increased by 5. 8%.

Liang Yuerong, Lu Jianliang, Shang Shuling. Effect of Tea Cuifasu on Chemical Composition and Quality of Tea.[J]. Journal of Zhejiang A&F University, 1997, 14(2): 155-158.

Citation:

Liang Yuerong, Lu Jianliang, Shang Shuling. Effect of Tea Cuifasu on Chemical Composition and Quality of Tea.[J]. Journal of Zhejiang A&F University, 1997, 14(2): 155-158.

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