湘妃

湘妃翠鲜叶与成品茶主要品质成分的季节变化

Changes of Main Quality Constituents in Fresh Shoots and Made Tea of " Xiangfeicui " with the Season

笔管多采用我国南方的罗汉竹、凤眼竹、湘妃竹、白面竹、紫竹、斑竹和珍贵的红木精工制做的。

The use of T tube in southern China Han bamboo , bamboo crassipes , Bamboo , white bamboo , Phyllostachys nigra , owner and valuable mahogany Seiko system to do .

试验结果表明：尖波黄、湘妃翠、福鼎大毫和白毫早适制黄茶品质较好，尤其是尖波黄。

The results showed that : sharp wave Huang Hsiang Fei Tsui Fuding cents and Pekoe early as suitable for making yellow tea quality is better , especially the sharp wave yellow .

采用氨基酸自动分析仪、高效液相色谱和茶叶国标检测方法测定分析了不同季节湘妃翠鲜叶及其成品茶中游离氨基酸、儿茶素、咖啡碱、茶多酚和水浸出物的含量。

The contents of free amino acids , catechins , caffeine , tea polyphenols and water extracts in fresh shoots and made tea of " Xiangfeicui " in different seasons were analyzed by amino acid auto-analysis machine , HPLC and international standard of tea quality detection .