黑茶渥堆研究进展

黑茶属于后发酵茶，是我国特有的一大茶类，生产历史悠久，主要产于湖南、湖北、四川、云南、广西等地。其由鲜叶经过杀青、揉捻、渥堆、干燥等工序加工而成。其中，渥堆是黑茶制造中的特有工序，也是形成黑茶品质的关键性工序，经过这道特殊工序，使叶肉的内含物质发生一系列复杂的化学变化，以形成黑茶特有的色、香、味。综述了近10年来黑茶渥堆中微生物、生化成分、酶活性及渥堆调控技术等方面的研究，同时提出了今后黑茶渥堆研究的重点。

Research progress of pile-fermentation of dark tea

Dark tea, a post-fermentation tea, is a kind of peculiar tea with a long history in China and is mainly produced in provinces of Hunan, Hubei, Sichuan, Yunnan and Guangxi. Fresh raw leaves from tea tree processed by fixing, rolling, pile-fermentation, and baking become dark tea. Pile-fermentation is a unique process for production of dark tea as well as the key process for forming the quality of dark tea. A series of complex chemical changes make substances withinleaves turn into quality ingredients of dark tea with unique color, aroma and taste during pile-fermentation. In this paper,the research on microorganism, biochemical components, enzymatic activity and regulation technology during pile -fermentation were reviewed in the recent ten years, and the research emphasis of pile-fermentation of dark tea in the future was also put forward.