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《Journal of Anhui Agricultural Sciences》 2009-18
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The Organic Component and its Value of Tea in Wanyuan Country in Sichuan Province

LI Jia-qing et al(Chengdu University of Technology,Chengdu,Sichuan 610051)  
The paper reviewed and analyzed the organic component which decided the tea quality of Wanyuan.The results showed that in addition to the relatively high moisture content of the tea,the ashes and the crude fiber of tea came up to the national standards,while the protein content and amino acids,water extract,tea polyphenol and caffeine were better than the national standards.Wanyuan tea had high quality.Famous tea can be produced by improving the processing and controlling moisture which will bring important opportunities for the local economic development and improve the living standards of the local farmers.
【CateGory Index】: S571.1
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