乌龙茶做青工艺在茶叶加工中的应用进展

近年来,花果香型的茶叶受到大众的喜爱,尤其是年轻的消费群体。乌龙茶做青工艺激发放大了茶叶的天然花果香型,并促进了一系列物质的转化(主要是氨基酸、可溶性糖等小分子物质的增加,苦涩味的酯型儿茶素的降解),对于夏秋茶苦涩味重、鲜爽度差、茶香淡薄等品质缺陷有明显改善效果；同时,应用到不同茶类加工中,做青工艺所带来的品质特征基本都表现为花香型,滋味也得到进一步改善,本文通过综述做青工艺在五大茶类加工中的应用进展以及做青过程发生的实质变化,以期为夏秋茶资源利用、加工工艺改进及品质改善提供参考。

Progress in the application of oolong tea making process in tea processing

s: In recent years, floral and fruity teas have become popular with the general public, especially the younger consumer groups. The oolong tea greening process stimulates and amplifies the natural floral and fruity aroma of the tea leaves, and promotes the transformation of a series of substances (mainly the increase of small molecules such as amino acids and soluble sugars, and the degradation of bitter and astringent ester-type catechins), which has a significant improvement effect on the quality defects of summer and autumn tea such as heavy bitterness and astringency, poor freshness and thin tea aroma. This paper reviews the progress of the greening process in the processing of the five major tea types and the substantial changes that have occurred in the greening process, with a view to providing reference for the use of summer and autumn tea resources, the improvement of the processing process and the improvement of quality.