티베트어

티베트차(중국명: 茶))는 야안(inated安)에서 유래한 발효 후 차입니다.그것은 중국과 티베트 사이에서 오랫동안 차 벽돌로 거래되어 왔다.차는 캉팅에서 포장되어 ^[1]야크로 캐러밴 루트로 수송됩니다.

작가 키스 수터는 티벳을 "티베트 벽돌로 만들 수 있는 유명한 티벳 차"^[2]라고 불렀다.1842년, 고드프리 비뉴는 티벳에 대해 이렇게 썼다. "잘 만들어졌을 때, 소다에 의해 차에 전해진 붉은 색조의 결과로서, 티벳이 달라붙는 ^[3]것을 막아주는 초콜릿과 외관이 초콜릿과 비슷합니다.

레퍼런스

^ Wang, Chuan 王川 (2022). 川康近代社会略论稿 [A Brief Commentary on Chuankang's Modern Society] (in Chinese). Beijing: Beijing Book [zh]. ISBN 978-7-101-15538-9. Retrieved 2022-07-30 – via Google Books.
^ Souter, Keith (2013). The Tea Cyclopedia: A Celebration of the World's Favorite Drink. New York: Skyhorse Publishing. ISBN 978-1-62873-548-2. Retrieved 2022-07-30 – via Google Books.
^ Watt, George (1908). The Commercial Products of India: Being an Abridgement of "The Dictionary of the Economic Products of India.". London: John Murray. p. 23. Retrieved 2022-07-30 – via Google Books.

추가 정보

Bian, Jin-lin; Guo, Jin-long; Li, Pin-wu; Du, Xiao (2015). "Promoting Effect of Ya'an Tibetan Tea on Pepsin". Journal of Sichuan Agricultural University. Vol. 33, no. 3. Sichuan Agricultural University. doi:10.16036/j.issn.1000-2650.2015.03.007. Archived from the original on 2022-07-30. Retrieved 2022-07-30.
Gan, Tian; Deng, Yue; Nie, Yuanyang; Wen, Wentin; Li, Wanli; Ma, Fulin; Sun, Qun (January 2017). "雅安藏茶贮藏过程中滋味和风味成分的变化" [Changes of taste and flavor compounds in Ya'an Tibetan tea during storage] (PDF). China Measurement & Test (in Chinese). doi:10.11857/j.issn.1674-5124.2017.01.011. Archived from the original (PDF) on 2022-07-30. Retrieved 2022-07-30.
Hu, Yan (2016). "雅安藏茶不影响睡眠与咖啡碱含量的关系研究" [Study on relationship between Ya'an Tibetan tea does not affect people'sleep and the caffeine content]. Science and Technology of Food Industry (in Chinese). 22: 131–136. doi:10.13386/j.issn1002-0306.2016.22.018. Archived from the original on 2022-07-30. Retrieved 2022-07-30.
Jia, Yangyang; Nie, Zongning; Luo, Xinyu; Yang, Kaihui; He, Chunlei (2021). "外源酶辅助发酵加工藏茶的工艺研究" [Study on processing technology of exogenous polyphenol oxidase assisted fermentation of Tibetan tea]. Acta Agriculturae Zhejiangensis (in Chinese). 33 (9): 1720–1729. doi:10.3969/j.issn.1004-1524.2021.09.16. Archived from the original on 2022-07-30. Retrieved 2022-07-30.
Li, Jie; Wu, Jiale; Tan, Xiaoqin; Lin, Lilan; Guo, Chengyi; Xu, Jingyi; He, Chunlei (2017). "雅安藏茶茶多糖对60Co-γ射线辐照损伤小鼠抗氧化和造血功能的防护作用" [Protective Effects of Ya'an Tibetan Tea Polysaccharide on Mice Antioxidant Function and the Hematopoietic System induced by 60Co-γ Ray Radiation]. Journal of Nuclear Agricultural Sciences (in Chinese). 31 (8). doi:10.11869/j.issn.100-8551.2017.08.1509. Archived from the original on 2022-07-30. Retrieved 2022-07-30.
Wang, Ning; Zhang, Yujia; Lan, Chaohua; Li, Linman; Zhou, Xiaoli (December 2021). "不同等级藏茶抗氧化活性及抑菌能力对比研究" [Comparative Study on Antioxidant and Antibacterial Activity of Different Grades of Tibetan Tea] (PDF). Journal of Sichuan University of Science & Engineering (in Chinese). Vol. 34, no. 6. Sichuan University of Science and Engineering. doi:10.11863/j.suse.2021.06.06. Archived from the original (PDF) on 2022-07-30. Retrieved 2022-07-30.