发酵程度对红茶品质的影响  

Effects of fermentation degree on the quality of black tea

作　　者：汪开华[1,2] 陈贞纯[1] 屠幼英[1] 

机构地区：[1]云南省丽江市华坪县农业局,丽江674800 [2]浙江大学农学院茶学系,杭州310058

出　　处：《茶叶》2012年第3期168-171,共4页Journal of Tea

摘　　要：随着越来越多的消费者对红茶健康功能的认识,近五年国内红茶生产和销售增加非常迅速。红茶的发酵程度极大地影响红茶的品质,发酵是形成红茶品质特征的主要工序。本文从红茶发酵程度的把控和界定为切入点,详细探讨了原料、发酵温度、发酵湿度、发酵时间、发酵通氧量、发酵叶堆积厚度等因素对红茶品质的影响,以及应如何控制这些因素以生产品质优越的红茶。旨在为红茶生产企业以及科研人员提供实际指导意见。In the last five years, production and sales of black tea developed very rapidly in China attracting more and more tea comsumers. Fermentation is a very important step in processing of black tea, and fermentation degree affected the quality of black tea. This paper discussed the effect of lectors including raw material, fermenting humidity, fermenting time, oxygen and leaf thickness on the black tea quality. Optical factors for producing a high quality black tea were suggested.

关 键 词：红茶 发酵程度 品质 因素 加工 

分 类 号：TS272.52[农业科学—茶叶生产加工]