茶葉發(fā)酵的差異:高山上的茶樹鮮葉因地力足,搖青也應(yīng)多搖,因鮮葉肥厚發(fā)酵時(shí)較慢,炒制烏龍茶時(shí),應(yīng)在中午后制炒,而田園上的茶樹鮮葉易于發(fā)香發(fā)酵,應(yīng)在早晨起床后立即可制炒。 ...
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