不同加工工艺制云南白茶及其品质特点的研究

为了探明云南白茶的加工工艺,本文采用茶树品种佛香4号为试验材料,分别采用传统白茶工艺和新工艺白茶进行加工。通过感官审评,结果表明：传统工艺白茶和新工艺白茶的品质特点各具特色,受市场因素影响,消费者更喜好传统工艺白茶,本文也首次明确了云南传统白茶加工工艺参数,为大规模生产云南白茶提供参考。

Research on the quality characteristics of Yunnan white tea made by different processing techniques

In order to explore the processing technology of Yunnan white tea, this paper adopts the tea variety Foxiang no. 4 as the test material, and respectively uses the traditional white tea process and the new white tea process to process. Through sensory evaluation, the results show that: the quality characteristics of traditional white tea and new white tea have their own characteristics, affected by market factors, consumers prefer traditional white tea, this paper also clarified the processing parameters of Yunnan traditional white tea for the first time, to provide reference for large-scale production of Yunnan white tea.