武夷巖茶的品質(zhì)及加工技術(shù)研究進展

摘要：武夷巖茶是我國十大名茶之一，有大紅袍、肉桂、水仙等多個品類，具有“巖韻”的品質(zhì)特征。文章綜述了武夷巖茶的感官品質(zhì)和理化成分特點，并且從萎凋、做青、殺青、揉捻、干燥和焙火等工藝具體介紹了武夷巖茶加工過程的技術(shù)參數(shù)和香氣、滋味成分變化規(guī)律，為武夷巖茶的加工技術(shù)提升和標準化生產(chǎn)提供參考。

關(guān)鍵詞：武夷巖茶；感官品質(zhì)；理化成分；加工技術(shù)

中圖分類號：TS272                                            文獻標識碼：A                                             文章編號：1000－3150（2024）09-28-6

Research Progress on the Quality and Processing

Technology of Wuyi Rock Tea

ZHU Hecheng1， WANG Weiwei2*

1. Zhu's Tea Factory， Wuyishan City， Wuyishan 354300， China;

2. Tea Research Institute， Chinese Academy of Agricultural Sciences， Hangzhou 310008， China

Abstract： Wuyi rock tea is one of the top ten famous teas in China， with multiple categories such as Dahongpao， Rougui and Shuixian， and it has the quality characteristics of "Yan yun". This paper summarized the sensory quality and physicochemical characteristics of Wuyi rock tea， and specifically introduced the technical parameters and changes in aroma and taste components of Wuyi rock tea processing from withering， greening， killing， rolling， drying and baking， which provided reference for the improvement of processing technology and standardized production of Wuyi rock tea.

Keywords： Wuyi rock tea， sensory quality， physicochemical components， processing technology

武夷巖茶為烏龍茶類，以“巖骨花香”著稱，是我國十大名茶之一。（剩余9498字）