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Analysis on the Reasons for Turbidness Formation in Xinyang Maojian Tea Infusion

WEI Zhi-wen1,ZHANG Hua-yan1,ZHANG Guang-cheng1,LIANG Yu-feng2(1.Tea Industry Bureau of Shihe district in Henan Province,Xinyang 464000,China;2.Organizing Department of Shihe Municipal Party Committee Henan Province,Xinyang 464000,China)  
Xinyang Maojian Green Tea is well known for the unique quality.However,Xinyang Maojian Tea is easy to produce turbidness during brewing and this problem had perplexed its quality for many years.Usually,the components of turbid substances in tea infusion were external contaminant,broken tea and tea analogues,tea cream.This thesis discussed the twelve factors for turbidness formation from the four aspects including conditions of tea clean processing,features of machining technology,tea characters and method of tea brewing.The paper put forward the suggestion and way to improve the quality of Xinyang Maojian tea.
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