闽南乌龙茶加工工艺研究进展

福建省作为全国乌龙茶主产区之一,具有悠久的产制历史和成熟的加工技术.近年来,随着乌龙茶产品的日益热销,福建乌龙茶的加工技术和产品种类更是快速发展和多样化.本文以闽南产区的乌龙茶为对象,对闽南乌龙茶主要加工工序(萎凋、做青、造型、干燥等)从20世纪80年代至今在品质控制方面的研究发展进行梳理,总结了其优化参数、探索机理、现代技术运用和新工序研发等4大特点,以期为闽南乌龙茶工艺品质控制的进一步研究提供依据,同时建议今后应关注按品种特性对现有工艺品质理论和成果进行整合、加强新工艺品质的基础理论研究.

Researches Advancement on the Processes of Minnan Oolong Tea

As one of the Oolong Tea production areas in China,Fujian Province has a long history of processing Oolong tea.During recent years,the processing techniques and product varieties of Fujian Oolong Tea has been developed rapidly and diversified with the hot sale of Oolong Tea.This paper reviewed the researches on quality control by main procedures of Minnan Oolong Tea process,such as withering,shaping,drying and so on,and summarized four characteristics of them,which were the optimization of parameters,exploration of principles,application of modern technologies and researches and developments of innovative procedures.The quality control should be integrated according to the different characteristics of species,and the basic theoretical researches about the innovative processes should be strengthened.