杀青技术对绿茶品质的影响研究概述  

Summarization on Effects of Fixation Technology on Quality of Green Tea

作　　者：马惠民 施秋妤[2] 钱和[2] 

机构地区：[1]苏州市吴中区金庭镇农林服务中心,江苏苏州215111 [2]江南大学食品学院,江苏无锡214122

出　　处：《河南农业科学》2012年第8期1-5,共5页Journal of Henan Agricultural Sciences

基　　金：苏州市科技局科技支撑计划项目(SS201125);十二五科技支撑计划项目(2011BAD01B02-1)

摘　　要：杀青是绿茶加工过程中的关键工序,对绿茶的品质起着决定性作用,而绿茶的品质主要体现在色、香、味、形4个方面。简述了国内外制茶技术的发展状况以及杀青的目的和要求,重点阐述了不同杀青方式、杀青温度和时间、鲜叶摊放时间和程度以及投叶量对绿茶品质的影响,并对其进行了总结,以更好地提高绿茶品质及其开发利用价值。Fixation is the key procedure of green tea processing and plays a decisive role in the quality of green tea. The quality of green tea is mainly reflected by its color, aroma, taste and shape. The development of domestic and international tea technology as well as the purposes and requirements of fixation was briefly introduced in this review. This article also focused on the effects of ways, temperature and period of fixation, laying time and level, and input of fresh leaves on the quality of green tea, and then made a summary on its fixation technology in order to im- prove the quality and the utilization of green tea.

关 键 词：绿茶 杀青技术 品质 

分 类 号：S571.1[农业科学—茶叶生产加工] TS272.4[农业科学—作物学]