花茶的功能成分测定及感官评判法

阐述了花茶中对人体有较大影响的主要化学成分的测定方法及将感官评语客观化的一种新方法     

台资茶叶企业在大陆运营模式的创新——以福建天福集团为例

基于对天福集团的调研，分析其创新的运营模式：R＆D及产品多元化，独特的名牌和茶文化宣传模式，迅速布建广而密的营销通道，标准化、专业化服务，严格的产品质量控制，以期对福建茶叶企业成长、发展有借鉴意义。     

浙江省茶叶品牌构建的实践探索

浙江省是我国重要的产茶区域之一,其茶产业以绿茶为主。改革开放以来,浙江省把茶叶生产纳入整个农产品品牌建设规划之中,茶叶的品牌构建呈现出由做“名茶”向做“品牌茶”的转变,先后经历由做“名茶”向做“品牌茶”、“一县一品”战略的实施、“浙江绿茶”品牌战略的提出等发展阶段。     

江西省茶叶产业竞争力实证分析

通过对江西省茶叶产业的显示性比较优势指数及综合优势指数（包括效率、规模指数）进行分析,结果表明：在国际市场上,江西省茶叶产业具有极强的竞争力,但存在一定的波动;在国内市场上,江西省茶叶产业竞争力单产效率不高,规模优势不明显,处于相对比较劣势的地位。     

福建省茶叶生产效益提升路径实证研究

对福建省15个重点产茶县(市)的285家茶叶企业的调查分析结果表明,茶叶生产成本较高、利润水平较低,从鲜叶生产到精制茶加工全过程的毛利润率约为20%,净利润率不足10%,而且风险较大。建议通过加强自组织、加快科技创新、改善生产管理、延伸产业链和加强政策扶持等路径,提升茶叶生产效益。     

“和”文化与中国茶道

"和"是我国传统文化中的重要范畴,是儒、释、道三教共通的哲学思想和理念,不但代表天人合一的本体世界,代表人文环境的整体和谐,而且代表人性之美及人与人之间的关系与氛围,是一种高尚的格调。而充分体现"和"的这些文化内涵的莫过于中国茶道,中国茶道的核心就是"和","和"文化在中国茶道中得到了完全体现。     

唐宋茶诗之茶山审美

唐宋茶诗对茶山的审美涉及对茶山环境、茶树、种茶、采茶、制茶和茶山歌舞等方面的审美。在茶山环境方面,对凤凰山、顾渚山、庐山、玉泉山等茶山环境之美作了描述;其茶山茶树之审美主要针对茶丛、茶芽和茶花的美进行了勾勒;其茶山种茶审美包括对茶农、僧人及诗人种茶等方面的吟咏;对茶山采茶制茶之审美则包括采茶季节、时辰以及制茶中的蒸茶、捣茶、拍茶、焙茶等方面的审美;另外旁及茶农采茶歌和＂茶山境会＂等茶山歌舞的审美。     

Improving Risk Assessment Calculations for Traditional Foods Through Collaborative Research with First Nations Communities

As industrial development is increasing near northern Canadian communities, human health risk assessments (HHRA) are conducted to assess the predicted magnitude of impacts of chemical emissions on human health. One exposure pathway assessed for First Nations communities is the consumption of traditional plants, such as muskeg tea (Labrador tea) (Ledum/Rhododendron groenlandicum) and mint (Mentha arvensis). These plants are used to make tea and are not typically consumed in their raw form. Traditional practices were used to harvest muskeg tea leaves and mint leaves by two First Nations communities in northern Alberta, Canada. Under the direction of community elders, community youth collected and dried plants to make tea. Soil, plant, and tea decoction samples were analyzed for inorganic elements using inductively coupled plasma‐mass spectrometry. Concentrations of inorganic elements in the tea decoctions were orders of magnitude lower than in the vegetation (e.g., manganese 0.107 mg/L in tea, 753 mg/kg in leaves). For barium, the practice of assessing ingestion of raw vegetation would have resulted in a hazard quotient (HQ) greater than the benchmark of 0.2. Using measured tea concentrations it was determined that exposure would result in risk estimates orders of magnitude below the HQ benchmark of 0.2 (HQ = 0.0049 and 0.017 for muskeg and mint tea, respectively). An HHRA calculating exposure to tea vegetation through direct ingestion of the leaves may overestimate risk. The results emphasize that food preparation methods must be considered when conducting an HHRA. This study illustrates how collaboration between Western scientists and First Nations communities can add greater clarity to risk assessments.     

红茶中茶多酚提取工艺的研究

以红茶茶叶为原料,考察了浸提温度、时间、固液比、pH对茶多酚提取的影响,并对其浸提率进行了研究。结合正交试验,确定了红茶茶叶提取的最佳工艺条件。     

基于地理标志品牌成长的福建茶产业发展研究

基于福建茶叶的原产地优势,认为可以利用地理标志作为福建茶产业发展的最佳区域名片。在分析福建茶叶地理标志品牌成长的现状及其存在问题后,提出基于地理标志品牌成长的福建茶产业发展建议,期待能够通过地理标志区域品牌建设,推动福建茶业进一步发展。