Effect of variable-temperature fermentation on the quality of Congou black tea made with fresh leaves of Baojing Huangjincha 1 plucked in summer

XIE Nianci, ZHOU Hao, ZHOU Pinqian, PENG Yun, TIAN Shuanghong, WANG Kunbo, BAO Xiaocun

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (8) : 220-226.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (8) : 220-226. DOI: 10.13995/j.cnki.11-1802/ts.028721

Effect of variable-temperature fermentation on the quality of Congou black tea made with fresh leaves of Baojing Huangjincha 1 plucked in summer

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(8): 220-226 https://doi.org/10.13995/j.cnki.11-1802/ts.028721

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